1 c. vegetable oil
1/3 c. lemon juice (fresh)
3 scallions, sliced
2 tsp. Dijon mustard
2 tbsp. tarragon
1 tsp. salt
1/2 lbs. lamb shoulder, cut into 1 1/2 inch cubes
3 zucchini, scrubbed and cut into 1 inch pieces

Marinate lamb and zucchini in first six ingredients overnight; thread onto skewers; grill 25 minutes. Makes 6 servings.