1/4 c. cider vinegar
1/2 c. dry white wine
2 tbsp. salad oil
1 clove garlic, minced
2 tbsp. mixed pickling spice
2 lbs. boned lamb, cut into 1 1/2 inch cubes
1 green pepper, cut into 1 1/2 inch pieces
2 firm tomatoes, quartered
8 lg. fresh mushrooms

Combine vinegar, wine, oil, garlic and pickling spice. Arrange lamb cubes in shallow glass dish or casserole. Pour marinade over lamb; then refrigerate several hours or overnight. Alternate lamb, green pepper, tomato and mushrooms on 4 long skewers; then brush with marinade. Grill or broil 3 to 4 inches from source of heat 5 to 7 minutes per side, or until desired degree of doneness. 4 servings.