2 lbs. lamb, cubed
15 med. mushrooms, cleaned
1 zucchini, thick sliced
15 cherry tomatoes, tops removed
2 green peppers, seeded & chunked
15 pineapple chunks
1/2 c. soy sauce
1/4 c. green onion tops, minced
3 tbsp. rice wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. honey
2 tbsp. cilantro, minced (fresh coriander or Chinese parsley)
1 1/2 tbsp. sesame oil
1 tbsp. ginger root, shredded
1 tbsp. garlic, minced
1 tbsp. hot pepper oil

Arrange lamb, mushrooms, zucchini, tomatoes, green pepper and pineapple on wooden or metal skewers. Combine remaining ingredients in a blender and whip until well mixed. Place kebabs in deep dish, pour marinade over all and chill, basting every 1/2 hour or so. About 3 hours later, broil or barbecue kebabs until tender. Reserve remaining sauce for passing at the table. Serving suggestion: this dish goes well with rice. Extra sauce is excellent served over the rice. Garnish with lemon wedges.