Cut the onion and peppers into the same size as the lamb cubes, then combine with the lamb, oil, rosemary, garlic and lemon confit. Set aside for 20 minutes.
Turn on the grill in the oven to high heat. Drizzle olive oil over the marrow and season with freshly cracked pepper then cook for 10-15 minutes.
Soak bamboo skewers in cold water for 20 minutes. This will avoid them burning during grilling. Thread the meat and vegetables alternatively on the bamboo sticks.
Grill the lamb skewers for 2-3 minutes on each side.
Serve with tzatziki on the side to add a refreshing Mediterranean flavour.
Notes
Use the leg, loin or shoulder for the lamb cubes.
Do not overcook the skewers otherwise the meat will be dry.