Lamb, capsicum and onion skewers

INGREDIENTS:

• 800g Australian lamb leg steaks, trimmed, cut into 2cm pieces
• 3 small red onions, peeled, cut into wedges
• 3 red capsicums, deseeded, cut into 2cm pieces
• 100ml lemon juice
• 1 tsp finely grated lemon rind
• 1 tbs finely chopped oregano leaves
• 2 garlic cloves, crushed
• 1 small red chilli, deseeded, finely chopped
• 3 tbs olive oil
• Lemon wedges, to serve

Instructions:

1. 1.Thread lamb, onion and capsicum onto 24 pre-soaked bamboo skewers. Place in a ceramic or glass dish.
2. 2.Combine lemon juice, rind, oregano, garlic, chilli and oil in a bowl. Pour marinade over skewers, turning to coat. Refrigerate for 30 minutes or more to infuse flavour.
3. 3.Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, for 8-10 minutes, turning until browned all over and cooked to your liking. Transfer to a platter. Cover and rest for 5 minutes. Serve with lemon wedges.