2 1/2 - 3 lb. boned leg of lamb, trimmed of fat or use London broil or sirloin
10 sliced onions
1 c. olive oil
3 tbsp. lemon juice
1 tbsp. peppercorns
1 c. red wine
2 crushed cloves garlic
1 bay leaf
1 tsp. salt
1/4 - 3/4 tsp. leaf oregano
Mushroom caps
Cherry tomatoes
Green peppers
Whole canned sm. onions (fresh onions can be substituted)

Cut meat into 1 1/4" cubes; place into glass bowl or large freezer bag. Combine ingredients (except vegetables). Pour this marinade over meat, refrigerate overnight. Stir occasionally.

Alternate meat and vegetables on skewers. Broil or barbecue to desired doneness (medium rare is best). Serve with Rice Pilaf. Serves 6 to 8.