Cut lamb into 1 1/2 inch cubes. Combine remaining ingredients to make a marinade. Place cubes in a Ziploc bag with marinade and refrigerate for several hours or overnight, turning occasionally.
When ready to barbecue, soak wooden skewers in water for 30 minutes to keep them from scorching (or use metal ones which have been brushed with oil).
Prepare vegetables: quartered small or whole white boiling onions, whole mushrooms, cherry tomatoes or quartered tomato wedges and thick wedges of green pepper. Dip vegetables in oil before threading onto skewers alternating between meat cubes.
Broil over hot coals or in a 400F gas grill or in the broiler of your oven for about 10 minutes; turn and broil for about 10 minutes on the other side or until done.
Serve over hot fluffy rice.
About 4-5 servings.
Submitted by: CM
