Lamb Kebabs with Charmoula Citrus Dressing

• 2 pounds leg of lamb, trimmed of excess fat and sinews, cut into 1½- to 2-inch pieces
• 1 small onion, roughly chopped
• 1 cup charmoula citrus dressing made with lemon juice
• Olive oil
• Sea salt and freshly ground black pepper
• Lemon wedges, for garnish

Put the lamb in a nonreactive container. Combine the onion and charmoula citrus dressing in a blender and puree. Pour this mixture over the meat and toss well to cover. Marinate overnight in the refrigerator or at room temperature for a few hours, or both. Bring to room temperature before broiling or grilling. Preheat a broiler or a gas grill or make a charcoal fire. Thread the meat on 4 metal skewers. Brush with olive oil and sprinkle with salt and pepper. Broil or grill the meat to the desired degree of doneness, turning once, 8 to 10 minutes for medium rare. Serve immediately with lemon wedges.