Gather the ingredients.
In a small plastic or glass bowl, combine the marinade ingredients (olive oil, lemon juice, sea salt, cumin, grated ginger, and black pepper).
In a resealable container (a large zip-top bag works best), place the lamb pieces with the marinade. Massage them to mix and seal bag. Refrigerate the meat in the marinade for 2 to 24 hours.
Preheat the grill to high heat. Thread lamb, onion, and pepper pieces onto skewers—intermixing the pieces or making skewers of just meat and just vegetables (see Recipe Tip below).
Place the kebabs on the hot grill and cook for about 8 to 10 minutes, uncovered. Starting at the 2-minute mark, turn the skewers to cook another side of the cubes. Do this every 2 minutes until all four sides of the cubes have been grilled. Cook longer if lamb chunks are larger than 1-inch.
Once cooked to your desired doneness, remove the kebabs from the grill.
Serve on or off of the skewers, with lemon and lime slices.
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