Instructions: Trim excess fat from lamb; cut into 1" cubes. Place lamb in a 9" square baking dish. Combine next 8 ingredients; pour over lamb. Cover and refrigerate 8 hours or overnight. Cut green pepper into eighths; place on a microwave-safe plate. Cover and microwave at HIGH for 2 minutes. Drain lamb, discarding marinade. Alternate lamb, green pepper, mushrooms, and tomatoes on four 10" wooden skewers. Place skewers on a microwave-safe roasting rack; cover with waxed paper. Microwave at MEDIUM (50% power) for 10 to 12 minutes or until desired degree of doneness, rearranging kabobs after 5 minutes.

Makes 2 servings.

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