• 1 lemon
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sugar
• 1 tablespoon finely chopped fresh marjoram
• ½ teaspoon dried thyme
• 2 pounds boneless leg of lamb, cut into 1-inch cubes
• Salt
• Freshly ground black pepper

Heat oven to broil. Line a rimmed baking pan with foil.

In a large bowl, whisk together zest and juice of lemon, oil, sugar, marjoram and thyme; add lamb and stir well to combine. Marinate at room temperature for 15 minutes.

Thread lamb onto skewers and arrange skewers on pan. Season with salt and pepper; drizzle marinade over the top.

Broil lamb, turning once, to medium-rare, about 6 minutes.