Rosemary-marinated lamb shashlik

Ingredients:

• 900 g of young lamb from the upper thigh
• 1 head of red onion
• 200 g cherry tomatoes
• 1 bell pepper
• 450 g natural yogurt (regular or low-fat)
• 1/4 cup olive oil, plus more for greasing the grill
• 1 teaspoon lemon zest
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 5 tablespoons fresh rosemary leaves, whole
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper

Preparation:

1. Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large bowl (not metal). Add the lamb (it should be completely covered with the marinade), cover with plastic wrap, and refrigerate overnight or for up to 2 days.
2. Prepare a charcoal grill with hot coals. Spread the coals into a single, dense layer.
   
   Cut the meat into 4 cm cubes. You should have about 20 pieces. Cut the red onion and pepper into 8 pieces, and divide each onion into 3-4 sections.
   
   Loosely thread 3-4 pieces of meat onto each skewer, alternating them with pieces of onion, pepper, and tomato. Season the meat on both sides with salt and pepper. Place the skewers on a hot grill and cook for 10-15 minutes, turning 2-3 times, until medium-rare.