Charcoal Grilled Shish Kebab in a Warm Spiced Parsley Marinade with Ginger

Ingredients

• 1/2 cup packed fresh parsley leaves
• 1 jalapeño chile , seeded and chopped coarse
• 2 inch piece fresh ginger , peeled and chopped coarse
• 3 medium cloves garlic , peeled
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 cup olive oil
• 1 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 1/4 pounds boneless lamb leg (shank end), trimmed of fat and silver skin and cut into 1-inch pieces
• 3 bell peppers , 1 red, 1 yellow, and 1 orange (about 1 1/2 pounds), each cut into twenty-four 1-inch pieces
• 1 large red onion (about 12 ounces), cut into thirty-six 3/4-inch pieces (see illustrations below)
• lemon or lime wedges for serving (optional)

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