Marinated Lamb Shish Kabobs recipe

2 to 3 pounds lamb, cut into 1-inch cubes
1 (32 ounce) bottle Italian dressing
1/4 cup soy sauce
1/4 cup teriyaki sauce
Onions, quartered
Green peppers, chunks
Zucchinis, chunks
Mushrooms,
Pineapple chunks

Mix Italian dressing, soy sauce and teriyaki sauce together and pour into resealable plastic bag or dish. Add lamb cubes, seal and let marinate in refrigerator for 24 hours to 48 hours.

To prepare kabobs, drain meat and discard marinade. On bamboo skewers place meat then veggies alternatively on skewers. Place on medium hot grill. Turn frequently to keep from scorching. Cook until meat is cooked to desired doneness.