3/4 lb. boneless lamb shoulder, cut into cubes
1/4 c. Heines natural creamy Italian dressing
1 (8 oz.) can whole onions, drained
1 sm. can pineapple chunks
1 sm. can button mushrooms
1/2 green pepper, cut up
4-6 cherry tomatoes
2 c. cooked rice

Put lamb in glass container and pour dressing over it. Cover and refrigerate at least 8 hours. Remove meat from marinade, but save marinade. Alternate meat and remaining ingredients on 4 skewers. Put skewers on rack in broiler pan. Brush with marinade. Broil with tops 4-5 inches from heat until brown, approximately 6 minutes. Turn over and brush again with marinade. Broil until done, approximately 5 minutes. Serve over rice.

This is an excellent dinner (prepared ahead of time) for a cookout or camping trip. Serves 2.