3/4 cup olive oil
4 garlic cloves, peeled and smashed
1 tablespoon soy sauce
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped oregano (or 1 teaspoon dried)
1/4 teaspoon ground allspice
3 pounds lamb, cut into 1 1/2-inch cubes
Sweet green bell peppers, stemmed and seeded
Sweet red bell peppers, stemmed and seeded
1 to 2 yellow onions, peeled
Combine the olive oil, garlic, soy sauce, mint, oregano and allspice in a resealable, plastic bag. Add the cubed lamb and marinate for at least 12 hours in refrigerator.
Cut the peppers and onions into squares approximately the size of lamb cubes. Arrange on skewers, alternating peppers and onions with lamb. Grill over direct heat for 15 to 25 minutes, depending on desired degree of doneness, turning 4 times.
Makes 6 to 8 servings.