12 oz. boneless American lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. water
I clove garlic, minced
I tsp. dried oregano leaves
1/4 tsp. ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares

In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally. Thread lamb, squash and bell pepper onto 4 skewers.
Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness. If desired, broil chops 4 inches from heat using the same timing

Recipe submitted by Dee