1/3 cup Vegetable oil
1/3 cup Lemon juice
1/4 cup Minced onion
1 tsp Leaf oregano, crumbled
2 tsp Leaf marjoram, crumbled
1/4 cup Minced parsley
1 ea Garlic clove, chopped
2 lb Boneless lamb (leg/shoulder)
1 ea Basket cherry tomatoes
2 ea Medium green peppers
2 ea Medium red peppers
2 ea Summer squash, cut in chunks
1 ea Small eggplant, cubed
Cut lamb into 1 1/2″ cubes. Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl. Stir in lamb, cover, let marinate overnight in refrigerator. Cut peppers into squares. Thread lamb cubes onto 6 metal skewers. Grill or broil, 6″ from heat, for 15 minutes turning and basting frequently with marinade. Put vegetables on 6 metal skewers and continue grilling lamb and vegetables, turning and basting, for 15 minutes longer or until meat is done as you like it and vegetables are tender.