In a small bowl, combine Olive Oil (1/4 cup), Lemon Juice (2 tablespoon), Garlic (2 clove), Paprika (1 teaspoon), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Salt (1 teaspoon), Fresh Oregano (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) and mix to combine.
Cut Red Onion (1) and Assorted Color Bell Peppers (3) into 1-inch squares.
Trim any excess fat or silver skin from the Boneless Leg of Lamb (2 pound) or steak and cut into 2-inch cubes. Add to a large bowl with the peppers and Button Mushroom (8 ounce).
Add the marinade and marinate in the fridge for up to two hours. Assemble your metal skewers with the lamb, onion, bell pepper, and mushroom. Repeat, switching the sequence if desired. Season once more with Sea Salt (to taste) and Ground Black Pepper (to taste).
Grill 12 minutes, turning kabob to cook evenly.
Garnish with Fresh Cilantro (to taste).