Ingredients

1/4 cup olive oil
Juice of 1 lemon
1 crushed garlic clove
1/4 tsp. salt
Pinch of pepper
1-1/2 lb. boneless lamb, cut into 2 inch cubes
12 small white onions
12 cherry tomatoes
12 mushrooms
1 green pepper, cut into 1-1/2 inch squares

Directions

Mix the olive oil, lemon juice, garlic, salt and pepper in a medium-size bowl. Toss in the lamb cubes, cover, and refrigerate overnight. (You can also mix up the marinade in the morning and let the lamb marinate all day.)

Prepare the coals for grilling or preheat your broiler. Pierce the meat and vegetables, alternating, on skewers, leaving about 2 inches of space at the ends. If you pack the meat tightly, you will get rarer meat; leave more space for well done. Grill or broil about 3 inches from the heat for 5 minutes on each side and serve immediately. Makes 6 servings.