1/3 cup Vegetable oil

1/3 cup Lemon juice

1/4 cup Minced onion

1 tsp Leaf oregano, crumbled

2 tsp Leaf marjoram, crumbled

1/4 cup Minced parsley

1 ea Garlic clove, chopped

2 lb Boneless lamb (leg/shoulder)

1 ea Basket cherry tomatoes

2 ea Medium green peppers

2 ea Medium red peppers

2 ea Summer squash, cut in chunks

1 ea Small eggplant, cubed

Cut lamb into 1 1/2" cubes. Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl. Stir in lamb, cover, let marinate overnight in refrigerator. Cut peppers into squares. Thread lamb cubes onto 6 metal skewers. Grill or broil, 6" from heat, for 15 minutes turning and basting frequently with marinade. Put vegetables on 6 metal skewers and continue grilling lamb and vegetables, turning and basting, for 15 minutes longer or until meat is done as you like it and vegetables are tender.