In a large bowl mix together the lemon juice, olive oil, fresh oregano, Dorot garlic and basil cubes (it's ok if they are still frozen), paprika, cayenne powder, salt and pepper. Transfer lamb chunks and marinade to a large gallon size ziplock bag and completely seal the bag. Allow meat to marinate for at least 1 hour to 12 hours.
As the meat marinates, seed and chop the bell peppers into pieces of approximately the same size. Save and set aside.
Prepare the basil goat cheese dip. In a medium bowl mix together the softened goat cheese, Greek yogurt, Dorot basil and garlic cubes, lemon juice and zest, honey, salt and pepper. Taste and make and adjustments needed.
When you are ready to eat, set your grill to medium high heat.
Thread your lamb and chopped bell pepper pieces on to either metal or wooden skewers, leaving an inch or two on each end** Discard any leftover marinade.
Place skewers directly onto grill and cook for approximately 10 minutes, turning frequently, and until internal temperature registers approximately 145 degrees for medium rare. Cooking times may vary depending on the size of your lamb chunks and desired doneness. Remove skewers from the grill and transfer to a plate.
Prepare your platter. On a large serving platter set out a bowl filled with your Basil Goat Cheese Dip, hummus, pita bread, fresh vegetables and herbs, and, of course, your lamb kebabs!
To prevent meat or vegetables from sliding off the ends of your skewers (this can be especially problematic with metal skewers), I like to start and end with a chunk of meat as they tend to stay better.Marinate 60 minutes to 12 hours