2 1/2 lb. boned lamb, thoroughly cleaned and cut into 1 inch cubes
3 lg. onions, quartered
1 lg. green pepper cut into squares
5 cherry tomatoes
5 c. rice cooked just before serving time

Mix together for marinade in a large bowl: 1 c. lime juice 1 c. olive oil 3/4 tsp. dried rosemary leaves Salt and pepper to taste

Place the meat cubes in the marinade and let stand for several hours or overnight. Stir occasionally. When ready to cook, alternate the meat cubes with the onion and pepper on long skewers. Broil over prepared charcoal barbecue grill or under your oven broiler until lbrowned on all sides. Add one of the cherry tomatoes to the end of each skewer and broil about 5 more minutes. Brush the kebabs with the remaining marinade while cooking. Discard the rest of the marinade when basting is completed. Serve hot over hot cooked rice. Makes 4 or 5 skewers.