Lamb Kebabs With Lima Bean Salad

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3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh oregano

2 cloves garlic, chopped

kosher salt and black pepper

3/4 pound boneless lamb top round steak or shoulder chop, cut into 16 pieces

1 lemon, cut into 8 pieces

1 medium red onion, cut into 8 wedges (stem end left intact)

1 pound frozen baby lima beans

1 ounce Feta, crumbled (1?4 cup)

1/4 cup pitted kalamata olives, coarsely chopped

1/4 cup torn fresh mint leaves

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