|Boneless lean lamb||2 Pound, fat trimmed off and meat cut into 1 inch cubes|
|Onion||1 Small, chopped|
|Salad oil||1⁄2 Cup (8 tbs)|
|Dry bay leaf||1|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chopped parsley||2 Tablespoon|
|Dry oregano leaves||1 Teaspoon|
|Dry red wine||1 Cup (16 tbs)|
|Small onions||1 Pound (About 1 Inch Diameter)|
|Red bell peppers||2 Medium, stemmed, seeded, and cut into 1-inch squares|
Place lamb cubes in a heavy plastic bag; set in a bowl.
Add to bag the chopped onion, oil, bay leaf, garlic, Worcestershire, pepper, parsley, oregano, and wine.
Seal bag and rotate to distribute marinade.
Chill 2 to 24 hours, turning bag over several times.
Meanwhile, put whole onions in a 3-to 4-quart pan.
Cover with water, bring to a boil on high heat and simmer 5 minutes; drain and peel onions.
If made ahead, cover and chill up to 24 hours.
Drain lamb; reserve marinade.
Alternately and equally thread lamb, bell pepper squares, and onions onto 6 to 8 metal skewers, each at least 14 inches long.
Lay skewers on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds).
Cook, basting often, and turn as needed until meat is evenly browned but still pink in the center (cut to test), 8 to 10 minutes.
Offer salt and pepper to add to taste.