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1
In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air.
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2
Marinate lamb, chilled, for at least 4 hours and up to 8.
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3
Blanch the bell peppers in a large saucepan of boiling water 30 seconds.
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4
Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade.
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5
Marinate peppers, covered and chilled, for at least 4 hours and up to 8.
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6
Prepare grill.
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7
Soak skewers in warm water 30 minutes.
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8
Drain lamb, discarding marinade.
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9
In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting.
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10
Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer.
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11
Kebabs may be assembled 1 hour ahead and chilled, covered.
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12
Cover ends of skewers with aluminum foil so they don't burn.
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13
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat.
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14
(Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.)
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15
Drizzle kebabs with remaining 1/4 cup marinade.
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16
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
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17
In a bowl whisk together garlic paste and remaining ingredients until emulsified.
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18
Marinade may be made 1 day ahead and chilled, covered.
