Kabobs, like this one stacked with meat and veggies, are excellent for grilling. Soak wooden skewers in warm water for at least thirty minutes so they won't catch fire.

1 clove garlic, minced

1/2 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon dried oregano

6 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1/4 cup loosely packed mint leaves, chopped

2 pounds lamb shoulder, cut into 1-inch cubes

1 pound cherry tomatoes, mixed colors

4 small red onions, cut into 8 wedges

1 1/2 tablespoons coarse salt

Whisk together garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.
Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.
Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until lamb is cooked through but pink inside, about 8 minutes, depending on heat of grill. Vegetables should be soft. Serve with condiments.