I've been making these lamb kebabs for years, and they never fail to transport me straight to a Greek taverna. There's something about the way the smoky char mingles with fresh herbs and garlic that just works. My neighbor taught me this recipe when I moved to the neighborhood, and she swears by soaking the meat in this particular marinade for at least four hours. The key to really tender, flavorful kebabs is using lamb shoulder instead of leg meat. Shoulder has more marbling, which keeps the meat juicy even if you accidentally overcook it a bit. I cut the meat into chunks about an inch and a half square. Any smaller and they dry out too quickly on the grill. The marinade does most of the heavy lifting here. Lemon juice, olive oil, and yogurt work together to break down the proteins while adding layers of flavor. Timing matters more than most people realize with kebabs. I thread the meat onto skewers about an hour before I want to eat, then let them come to room temperature while the grill heats up. Cold meat hitting a hot grill never ends well. The vegetables need different cooking times too, so I keep them on separate skewers. Red onions and bell peppers can handle the same heat as the lamb, but cherry tomatoes go on last because they burst if they get too hot. These kebabs are perfect for Shabbat dinner when you want something special but not too fussy. I serve them with warm pita, a simple Israeli salad, and some hummus. The whole meal comes together in about twenty minutes once everything hits the grill.