1 (1 1/2-pound) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
1 tablespoon extra-virgin olive oil plus more for grill
Fine sea salt
Freshly ground black pepper
5 1/2 ounces thick-sliced flat pancetta or slab bacon, cut
crosswise into 32 (¾-inch) pieces
2 small yellow bell peppers, cut into 32 (1- x 1-inch) pieces
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Pat lamb dry. In a bowl, toss lamb with oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Alternately thread lamb, pancetta and bell pepper onto skewers, leaving a little space in between pieces.
Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, 6 to 8 minutes for medium-rare.
Transfer lamb skewers to a platter and let rest 5 minutes before serving. Serve with salt and pepper for extra seasoning, if desired.
Photo by Nina Choi