Salty and briny lamb skewers marinated with crushed Kalamata olives and capers in olive oil.
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In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and rosemary.
Stir in the chopped Kalamata olives and crushed capers to create a thick, briny marinade.
Add the lamb cubes to the bowl and toss thoroughly until every piece is coated; cover and refrigerate for at least 2 hours, or overnight for best flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Thread the marinated lamb onto the skewers, alternating with chunks of red onion.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Grill the skewers for 8 to 10 minutes, turning occasionally, until the lamb is browned on the outside but still slightly pink in the center.
Remove from heat and let the skewers rest for 5 minutes before serving to allow the juices to redistribute.
