2 lbs. boneless lamb
Green peppers
Red peppers
Sm. onions
Sm. tomatoes or tomato chunks

MARINADE:

1/2 c. salad oil
1/4 c. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 tsp. marjoram
1 tsp. thyme
1 clove garlic, minced
1/2 c. chopped onion
1/4 c. snipped parsley

Cut lamb into cubes. Mix all the ingredients for the marinade together. Add lamb and mix to coat. Refrigerate covered overnight, stirring occasionally. Alternate meat and vegetables on skewers and grill.