Choosing the Cut

• Nearly any cut of lamb is appropriate for kebabs, and don't be afraid to go with the cheaper options such as lamb shank or neck. These cuts are particularly flavorful but require more trimming due to the prevalence of fat and sinew. You'll end up with small, irregular pieces -- up to half an inch wide -- that pick up marinades and sauces handily. More expensive cuts such as boneless leg, top round or thick-cut chops also work and require less trimming. Cut these into larger pieces if you wish, up to 1 1/2 inches thick.

Making Marinades

• Lamb's unique flavor lends itself well to marinades. Greek-inspired flavors are especially popular, such as marinades made with olive oil, lemon, oregano and garlic. These ingredients plus cumin and coriander give it a Moroccan twist. Pomegranate pops up in many lamb kebab recipes, lending a sweet touch to such a savory meat. Marinate lamb for at least a few hours or overnight to allow the acid in the marinade to tenderize the meat and for the meat to soak up more of the marinade flavor.

Grilling the Lamb

• The technique for cooking lamb kebabs is the same for nearly any meat. Ideally, you should use separate skewers for the lamb and vegetables so you don't overcook the more delicate items while you wait for the lamb to cook. Alternatively, put the veggies on the ends of the skewers so they are not sitting directly over the flame. In either case, space out the lamb so that the heat can circulate freely around it, which ensures even cooking. Cooking time depends on the thickness of the meat, ranging anywhere from 3 to 10 minutes.

Sauces and Sides

• A yogurt-based sauce or tzatziki enhances the Greek feel of a lemon and oregano marinade, while anything with mint is a given when you're serving lamb. You could simply squeeze a bit of fresh lemon juice over the hot lamb, to impart a bright flavor. Serve lamb kebabs over rice our couscous, or with flatbread such as pita warmed over the grill.