These shish kabobs are marinated in lemon, garlic and spices for a quick and delicious meal the whole family will love. Lamb: Use a boneless loin or leg of lamb and trim it of any excess fat before cutting it into cubes.
Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes). Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
You can buy the whole boneless leg and trim the outer fat layer with a thin knife, from there, cut it up into 1 to 1 ½-inch cubes for kabobs. (Side note, but it is worth mentioning here, butterflied grilled lamb leg is also a great thing to try).
Make the Marinade - Whisk together avocado oil, oregano, paprika, cumin, red pepper flakes and salt and pepper in a shallow bowl. Marinate - Cube the lamb and add it to the bowl with the marinade. (You can also use a large zip top baggie.)