Preparation time: 30 minutes plus marinating. Cooking time: 12-15 minutes. 2 tbsp. fresh lemon juice 1 garlic clove, crushed 1/4 tsp. freshly ground pepper 1/4 tsp. thyme 1 1/2 lb. lamb, cut into 2" pieces 1 1/2 lb. sm. red potatoes 1 tsp. salt 1 green pepper, cut into 2" pieces 12 cherry tomatoes lemon wedges, for garnish

Whisk first 5 ingredients in glass bowl, reserving 1/4 cup. Marinate lamb in bowl in refrigerator 2-4 hours.

Meanwhile, bring 2 quarts water to boil. Add potatoes and salt; cook 20 minutes or until tender. Drain potatoes and place in bowl with green pepper and tomatoes. Toss vegetables with reserved 1/4 cup marinade. Set aside.

Prepare grill or preheat broiler and broiler pan. Remove meat from refrigerator 30 minutes before cooking. Thread lamb alternately with vegetables on six 14 inch skewers. Grill 4 inches from heat source 12-15 minutes, turning skewers every 3 minutes for medium-rare lamb. Garnish with lemon. Makes 6 servings.