Lamb Kabobs
12 ounces boneless lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons water
I clove garlic, minced
I teaspoon dried oregano leaves
1/4 teaspoon ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares
In medium nonmetal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1 inch pieces and toss with oil mixture. Cover and refrigerate 4 to 8 hours, stirring occasionally. Thread lamb, squash and bell pepper onto 4 skewers. Grill kabobs 4 to 5 inches from heat, 5 minutes per side or to desired doneness. Serves 4.