1 pound leg of lamb, well trimmed and cut into 1-inch cubes
8 thin lemon wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
4 garlic cloves, minced
Assemble skewers (pre-soak if using wood skewers), alternating 3 lamb cubes with 1 lemon wedge. Arrange skewers in a nonmetallic dish.
In a small bowl, whisk together the oil, lemon juice, and garlic. Pour the marinade over the skewers; turn to coat. Let stand for at least 5 minutes. Season with salt and pepper.
Heat the grill to high. Lightly oil the grates. Place the skewers on the grill; cover the grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare.