Soak bamboo skewers in water as the package recommends, usually at least 30 minutes. For best stability, plan for two skewers per kabob—though one can work if you are short. While skewers soak prepare kabob ingredients and tahini sauce.

Rinse the onions, then boil in a small sauce pan for about 2 minutes. Remove and dunk in cold water to cool. Cut the tips off both ends of each onion and slip the skins off.

Remove stem and seeds from the red pepper and discard. Cut red pepper into 1 inch pieces. I put two piece together for a "cube".

To prepare sauce, whisk together all ingredients except tahini. Whisk in tahini. Set aside.

Insert cubes of meat and vegetables on skewers, alternating types. For most even cooking, leave a bit of air space between each item.

Drizzle skewers with olive oil, then sprinkle with oregano, dried minced onion, salt and pepper.

Grill on both sides until done to your liking, about 10-15 minutes total (depending on grill temperature and size of pieces). You can use an instant read thermometer to test for doneness.

Remove skewer before eating.