Instructions: TIP: It is best to skewer the marinated meat and each of the vegetables separately to ensure proper cooking. Tomatoes cook so quickly that they become mushy if left on the grill for the same amount of time as the onions and peppers. Also, by putting the meat on separate skewers, it allows you to cook it to different degrees of doneness, depending upon the preferences of your guests.

Combine all marinade ingredients in a large bowl and mix well. Add the cubed lamb and again mix well. Cover and refrigerate for several hours or overnight.

Remove the lamb from the marinade and place on skewers. Place the tomatoes, onion cubes and bell pepper cubes on skewers. Place the skewers on the grill. The lamb will take about 5 minutes (its best when served pink). The tomatoes take about 1 to 2 minutes. The onions and peppers take 3 to 5 minutes.

Each serving contains approximately 234 cals, 8g fat (30% of the calories), 4g fiber. 4PTS (Lamb, cubed: raw, separable lean only from leg and shoulder, cubed for stew or kabobs

VARIATIONS: in this recipe because it is my favorite shish kabob, but you can substitute beef, poultry or fish if you prefer. Whatever your choice, the good news is that this combination of meat, poultry or fish and fresh vegetables is not only delicious and satisfying, it is also a very healthy, low-fat meal. More good news is that this recipe for cooking shish kabob over a grill can be used for cooking it under the broiler in your oven with equal success if it should happen to rain on the day of your barbecue.

NOTES : According to Turkish legend, shish kabob was a battlefield invention of the Ottoman armies.

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