Marinade:

1/2 c. chopped fresh parsley
1 tbsp. dried oregano
3 cloves garlic, minced
2 tbsp. lemon juice
1/2 c. nonfat yogurt
1/2 tsp. ground cinnamon
pinch of ground black pepper
12 oz. lean lamb leg, trimmed of all visible fat and cut into 1-inch cubes

Kebabs:

1 large onion
1 sweet red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 zucchini, cut lengthwise into quarters and sliced 1/2-inch thick
8 medium mushrooms
4 c. hot cooked rice

To make the marinade: In a medium bowl, combine the parsley, oregano, garlic, lemon juice, yogurt, cinnamon and pepper. Add the lamb and mix well. Cover and marinate in the refrigerator, stirring occasionally for 2 to 3 hours.

To make the kebabs: Peel the onion and carefully trim off the root hairs, leaving the root attachment intact. Cut lengthwise into 1-inch wedges, leaving the root attachment on each wedge so the layers don't separate. Add the onions, red peppers, yellow peppers, zucchini and mushrooms to the marinade. Toss to coat. Thread the lamb and vegetable onto 4 metal skewers. Coat an unheated grill rack with no-stick spray. Light the grill according to the manufacturer's directions. Place the rack on the grill.

Place the kebabs on the rack and grill about 6-inches from the heat, turning to cook on all sides for 15 to 20 minutes or until the lamb is cooked through. Serve with the rice.

Makes 4 servings.

These kebabs can be broiled instead of grilled. Place on a boiler pan and broil 6-inches from the heat. You can replace the lamb with lean beef and the rice with cooked bulgur or couscous.