2 lb Stewing lamb, cut in 1″ cubes
4 tb Fresh lemon juice
3 Cloves garlic, minced
1/2 ts Cayenne and 1 tb vegetable oil
1/4 ts Salt
1 ts Sugar
2 Onions cut into quarters
2 Red Peppers cut into quarters
Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb alternating lamb with some onion then some pepper; you should have enough for 3 skewers per serving.
Barbecue or cook on a grilled pan until browned, but still juicy.
Serve with a light green salad.