1 red pepper, deseeded and cut into 1-inch squares
1 red onion, peeled and quartered
Preheat grill to medium heat so it is ready as soon as the kebabs are prepared.
Mix the olive oil, garlic, smoked paprika, cumin, salt, and pepper together in a bowl until it turns into a paste.
Add the paste to the pieces of lamb and coat thoroughly.
Prepare the rosemary sprigs by removing a few of the leaves from the bottom of the sprig. Skewer the lamb, peppers, and onion onto the rosemary sprigs, alternating meat and vegetables. (Spear them at the base of the
rosemary sprig, as this is much easier.)
Place the kebabs on the grill for 5–10 minutes, turning regularly until cooked to your liking.