Preheat grill to medium high heat.
In a bowl mix together olive oil, lemon juice, lemon zest, red wine vinegar, oregano, garlic, Dijon and salt and pepper. Whisk until combined.
Pour half the mixture over kebobs and use the other half for basting the meat while cooking.
Cook kebobs until 165°F and nice and charred.
Cook lemon on grill until caramelized.
Garnish kebobs with dill and serve along side caramelized lemon.