4 lbs. lamb, cut in 1 inch pieces
Juice of 3 lemons
1 c. oil
1/2 tsp. salt
Few grains black pepper
1 bay leaf
1 clove garlic
Cubed bacon
Tomato wedges
Mushrooms
Onion slices

Combine juice, oil, salt, pepper, bay leaf, and garlic. Pour over meat and marinate in glass bowl. Cover. Keep in refrigerator for 1 day, stirring occasionally. Lace meat on skewers with bacon and vegetables, as desired. Broil until lamb is tender. Serve over rice.