Skewered Lamb and Vegetables (Shish Kabob)

"Shish" means "skewered," and "kabob" means "meat" in Arabic. They are usually served on a bed of hot cooked rice or rice pilaf. Pass the Greek olives.

1 pound boneless lamb shoulder, cut into 1-inch cubes
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into eighths
1 cup cubed eggplant

Place lamb in nonreactive bowl. Mix lemon juice, oil, sat, oregano and pepper; pour over lamb. Cover and refrigerate, stirring occasionally, at least 6 hours.

Remove lamb; reserve marinade. Thread lamb on 4 (11-inch) metal skewers, leaving a space between each piece of meat.

Set oven to broil or 550 degrees F. Broil lamb with tops about 3 inches from heat 5 minutes. Turn; brush with reserved marinade. Broil 5 minutes longer.

Alternate green pepper, onion and eggplant on 4 (11-inch) metal skewers, leaving space between vegetables. Place vegetables on rack in broiler pan with lamb. Turn lamb again; brush lamb and vegetables with reserved marinade. Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 minutes.

Serve with fresh fruit if desired.

Yields 4 servings.