Adapted for kosher cooking from Herbed Lamb Kabobs in Taste of Home April/May 2007, p. 41 via tasteofhome.com.

• 1 cup canola oil
• 1 medium onion, chopped
• 1/2 cup lemon juice
• 1/2 cup minced fresh parsley
• 3 to 4 garlic cloves, minced
• 2 teaspoons dried marjoram
• 2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 2 pounds boneless Lamb For Kabobs
• 1 medium red onion, cut into wedges
• 1 large green pepper, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces

1. In a small bowl, combine the first nine ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting.

2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat until meat reaches desired doneness.  Baste frequently with reserved marinade. Yield: 8 servings.