(4-6 servings)

1 small leg of lamb, 3-4 lbs (2-3 lbs meat boned)
1 cup good olive oil
juice of 2 lemons, strained
1/2 cup dry, hearty red wine
3 cloves garlic, peeled and slivered
salt and pepper to taste
3 TBL crumbled dried oregano
2 bay leaves, crumbled
2 to 3 TBL chopped fresh basil or 1 to 2 TBL dried basil
pinch dried or fresh thyme
pinch crushed rosemary
1 lb fresh white mushrooms, cleaned and sprinkled w/ juice of
1 lemon
2 large yellow onions, peeled and cut into quarters
3 large green bell peppers, scrubbed, seeded and cut into
1-1/2-inch chunks
12 to 18 firm cherry or Italian plum style tomatoes,
washed and left whole (allow 3 tomatoes per serving)

Remove fat and sinew from lamb, cut into 2-inch chunks like large stew meat. Combine olive oil, juice of 2 lemons, wine, garlic, salt, pepper, oregano, bay leaves, basil thyme and rosemary in large non-reactant kettle and bring to boil; drop mushrooms into boiling marinade and cook, stirring to coat about 1 minute. Drop in onions and green pepper, stir to coat, cook about 1 minute; remove kettle from heat; let stand uncovered til cool. Add meat chunks, stir to coat, add tomatoes, cover tightly and refrigerate 6 to 24 hours (flavors are better with longer marination). Thread ingredients alternately on skewers, salt and pepper lightly if desired. Grill on barbecue, turning frequently and basting with marinade til meat is brown on outside and slightly pink in middle. Slip off skewers using a fork and onto plates; serve immediately.

Good with crusty bread, saffron- laced rice pilaf, black Green olives, red wine and anything from fruit to pastry for dessert; also good eaten by hand in pockets of warm pita bread.