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1
Cut lamb into 32 pieces, each about 1 1/4 inches.
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2
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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3
Marinate lamb, chilled, 1 day.
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4
Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds.
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5
Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade.
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6
Marinate peppers, covered and chilled, 1 day.
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7
Prepare grill.
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8
Soak skewers in warm water 30 minutes.
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9
Drain lamb, discarding marinade.
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10
In a sieve set over a bowl drain peppers and reserve marinade for basting.
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11
Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer.
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12
Kebabs may be assembled 1 hour ahead and chilled, covered.
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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.
