Rosemary-Skewered Lamb Kebabs

4 eight-inch long rosemary branches
16 oz. lamb filet
1 small onion, finely chopped
3 cloves garlic, crushed
2 Tbs. olive oil
2 red bell peppers, cut into squares
bay leaf
salt and pepper

Strip rosemary leaves from most of the stem, leaving some leaves to remain at the tip. Use a sharp knife to make a point in the end of the stick so that you can skewer the meat and peppers later, set aside. Finely chop 2 Tbs. rosemary, place in bowl with onion, garlic, bay leaf olive oil, salt and pepper. Cut lamb into uniform size pieces and add to bowl. Marinate at least 1 hour in refrigerator. When ready to cook, thread the lamb chunks and pepper squares onto the rosemary skewers. Don't wipe off the marinade from the meat. Cook on hot grill or cast iron grill pan for 10 minutes, turning once. Lamb should be a little pink in the center. Serve with spinach salad.

From: Stacie and Ben's favorite Paleo Recipes [archive.org]