1.5 to 2 lbs lamb (leg or shoulder), cut into 1.5-inch cubes

2 tablespoons olive oil

Juice of 1 lemon

4 garlic cloves, minced

1 tablespoon chopped fresh parsley (or 1 tsp dried)

1 teaspoon dried oregano

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

Optional: a few dashes of red pepper flakes

Colorful bell peppers (red, green, yellow)

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In a large bowl, combine olive oil, lemon juice, minced garlic, parsley, oregano, coriander, cumin, smoked paprika, onion powder, cinnamon, salt, black pepper, and red pepper flakes (if using).
Add lamb cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
Thread marinated lamb and bell peppers onto skewers, alternating between meat and vegetables.
Preheat grill to medium-high heat. Grill skewers for 8–10 minutes, turning occasionally, until lamb is charred and cooked to desired doneness.
For oven option: Preheat oven to 425°F. Place skewers on a baking sheet and roast for 20–25 minutes, turning halfway through.

Add mushrooms, cherry tomatoes, or red onions for more variety.
Can substitute lamb with chicken or beef.
Adjust spice level by adding more red pepper flakes or hot sauce.
If using wooden skewers, soak in water for 30 minutes before cooking.
Store leftovers in the fridge up to 3 days; reheat in oven at 350°F or on the grill.
Lamb is done when internal temp reaches 145°F (medium-rare) or 160°F (medium).