LAMB KABOBS

Cut the lamb roast into lamb kabob chunks about 1" thick. In a bowl mix
Greek yogurt, Opa! Greek Souvlaki Spice Blend, olive oil and juice from
1 lemon. Add lamb making sure each piece is coated, cover and marinate
in the refrigerator for three hours or overnight. Peel and quarter the onions.
Separate the onion pieces. Skewer the lamb chunks and onion petals
alternating lamb and onion. Place the skewers on a broiling pan. Position
oven rack 4" from the broiler element and heat the broiler to high. Place the
lamb skewers in the oven and check after 3 minutes. Pull the lamb kabobs
out of the oven and turn the kabobs a quarter turn in the same direction.
Put the lamb kabobs back into the oven for another 2.5 -3 minutes.
Continue to rotate the lamb kabobs until all four sides have been
broiled (about 10-12 minutes total). Serve with couscous.
*Use thick wooden skewers or reusable metal skewers. Soak wooden
skewers 20 minutes before using them to prevent them from burning.