As posted on L.A. Times.com
Total time: 30 minutes
Servings: 4

Note: Increase or decrease the meat as you have it or want it, or forgo it for vegetarians. You can also double or triple the tomato content. You will need 4 large skewers. Bring the meat to room temperature before cooking.1 pound lamb or beef cut into 1-inch cubes20 small bay leaves, or 1 for each cube of meat

• 1 large bell pepper, trimmed, seeded and cut into roughly 1-inch pieces
• 8 cherry tomatoes2 medium onions, trimmed, peeled and cut into 8 lengthwise wedges
• Good quality olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1 lemon, cut into wedges
  

1. If using disposable wooden skewers, soak the skewers in water for about 10 minutes before using.

2. To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.

3. Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.

Each serving: 255 calories; 22 grams protein; 10 grams carbohydrates; 2 grams fiber; 14 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 1,217 mg. sodium.