2 lbs. lamb
1/2 c. good vinegar
1/2 c. red or white wine
1/2 c. lemon juice
1/4 c. olive oil
2 cloves garlic, chopped
1/2 tsp. oregano
2 bay leaves
2 tomatoes, quartered (or cherry tomatoes)
2 lg. onions, quartered
6 mushroom caps

Mix vinegar, wine, lemon juice, garlic, oregano and bay leaves with pepper and add just a little salt. Add olive oil. Put lamb in bowl. Press down. Pour marinade over it. If it doesn't cover, add some vinegar or wine. A heavy plate will keep down the meat. Refrigerate overnight.

TO COOK: Skewer meat, alternating with the other ingredients. Broil 20-25 minutes on a barbecue.

NOTE: You can also use very tender beef and pork along with the lamb.