Grilled Lamb And Red Onion Skewers

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1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes

5 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 small red onion, cut into 1-inch pieces

1 garlic clove, minced

1 tablespoon balsamic vinegar

2 medium beefsteak tomatoes, cut into wedges

1 tablespoon finely chopped basil

Four 1-inch slices of peasant bread

1/4 cup black olive tapenade

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