Herbed Lamb Kebabs

Trim lamb and cut into 1 in cubes. Prepare marinade as directed in a glass or ceramic bowl, add lamb and stir well. Cover and marinate for at least 2 hours, or for several hours in refrigerator. Stir occasionally.

Thread lamb onto flat metal skewers, alternating cubes with your choice of bay leaves, rosemary, mushroom caps, cherry tomatoes and pepper squares. Place marinade in a small saucepan and add the oil.

Heat barbecue to hot and place filled skewers on oiled grill. Cook until browned on all sides, basting kebabs frequently with marinade. Reduce heat to low or move to outer section of charcoal barbecue, put hood down and cook for 3 to 4 minutes. If lamb is slightly resilient when pressed with tongs, it is cooked to medium-do not overcook.

Serve with rice pilaf, a tossed salad of mixed greens and crusty bread.