Grilled Lamb on Skewers

In a nonaluminum bowl, combine the onions, 3/4 cup of the olive oil, the 1 teaspoon black pepper, oregano or thyme, cinnamon, cumin and the cayenne, if using. Stir to mix well, then add the lamb cubes, turning to coat evenly. Cover and let marinate overnight in the refrigerator.

Prepare a fire in a charcoal grill or preheat a broiler.

Remove the lamb cubes from the marinade, reserving the marinade, and thread them onto metal skewers, alternating them with the onion pieces. (Do not pack the lamb and onion pieces too tightly or they will not cook evenly.) Brush the lamb and onions with some of the remaining 1/4 cup olive oil and sprinkle with salt and black pepper. Thread the tomatoes and bell peppers on separate skewers, brushing them with oil and sprinkling with salt and pepper as well.

Place the lamb-filled skewers on an oiled grill rack or a broiler pan and grill or broil, turning once and basting occasionally with the reserved marinade, until the meat is done to your liking, 8-10 minutes total for medium-rare. About 5 minutes before the lamb is ready, add the tomato and pepper skewers to the grill rack or broiler pan. Grill or broil, turning as needed, until tender when pierced with a knife, about 5 minutes.

Transfer the skewers to a warmed serving dish or individual plates. Serve hot with the yogurt-cucumber sauce in a bowl on the side.