2 lb. lamb meat, cut in 1 inch chunks
1/2 c. olive oil
1/4 c. lemon juice
1 clove garlic
1 tsp. salt
1 tsp. salt
1 tsp. allspice
4 onions, quartered
2 peppers, 1 red and 1 green, cut into 1 1/2 inch squares
12 cherry tomatoes

Marinate meat in lemon, oil, and garlic mashed with salt and allspice. Cover tightly and refrigerate 1-2 hours or overnight. When ready to cook, place lamb chunks on skewers alternating with onion quarters, pepper squares, and cherry tomatoes. Barbecue turning several times to cook evenly.