2 lbs. boneless lamb
2 sweet red peppers
2 green peppers
1 jar whole boiled onions
2 tbsp. wine vinegar
1 c. garlic flavored French dressing

Cut lamb into 1 1/2 inch cubes. Cut the peppers into quarters. Mix vinegar with French dressing in a deep bowl. Marinate the meat cubes and quartered peppers in the sauce overnight in the refrigerator or 3 hours covered at room temperature.

Fill skewers, alternating meat cubes with peppers and onions. Broil until lamb is medium to well done. Brush with the remaining marinade, turning frequently. Serve with steamed rice.