Curried lamb kabobs with cherry tomatoes and red onions

1 garlic clove, minced

1/ 2 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1/ 2 teaspoon dried oregano

6 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/ 4 cup loosely packed mint leaves, chopped

2 pounds lamb shoulder, cut into 1-inch cubes

1 pound cherry tomatoes, mixed colors

4 small red onions, cut into 8 wedges

1 1/ 2 tablespoons coarse salt

2 teaspoons freshly ground pepper

Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add the lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.
Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill. The vegetables should be soft.

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