Turkish Lamb Kebabs

Per serving (1 skewer) 183 calories; 8g fat; 2g fiber
2 red onions
2 tablespoons fresh lemon juice
5-6 garlic cloves, minced
1 tablespoon oregono leaves
1/2 teaspoon freshly ground pepper
1 pound boneless leg of lamb, trimmed of all visible fat and cut into 1 1/2" cubes
1 red bell peppers seeded and cut into 1' pieces
1.Chop one onion. To prepare marinade, puree chopped onion, lemon juice, garlic, oregano, and pepper in a blender or food processor. Transfer marinade to a zip~close plastic bag; 0dd the lamb. Squeeze out the air and seal the bag; turn to coat the lamb with marinade. Refridgerate, turning the bag occasionally, at least 3 hours or overnight.

2.Soak 4 (10") bamboo skewers in water about 30 minutes to prevent burning when broiling. Cut the remaining onion into 8 wedges.

3.Preheat the broiler; spray the broiler rack with nonstick spray. Alternately thread the lamb, onion, and bell pepper onto the skewers. Broil the skewers 3-4' from heat until the lamb is done to taste, 3-4 minutes on each side for medium rare; and 4-5 minutes on each side for medium or well done.

Makes 4 servings.