2 lbs. (900 g) boned leg of lamb or beef cut into 1 inch (2.5 cm) cubes
2 tbsp. olive oil
3 tbsp. lemon juice
1 lg. onion, grated
Salt and pepper to taste
1/2 tbsp. thyme leaves
6 long skewers
3 med. tomatoes, halved
2 green peppers, seeded and quartered
8 med. mushrooms, peeled
6 pearl onions, peeled

Preheat broiler or have charcoal fire ready after the meat has been marinated. Place meat in a bowl, add olive oil, lemon juice, grated onion, salt, pepper and thyme leaves. Mix well, cover and refrigerate for 4 to 5 hours for lamb, overnight for beef.

Arrange meat on skewers alternately with tomatoes, peppers, mushrooms, and pearl onions. Broil preferably over charcoal, taking care to place skewers 3 in (8 cm) above the coals, which should be red hot but not flaming. Broil about 5 minutes on each side, turning the skewers so that meat browns evenly. Place skewers on a serving platter and serve.