3/4 c  Dry red wine
1/4 c  Olive oil
1/4 c  Red wine vinegar
1    Onion chopped
6 lg Cloves fresh garlic, pressed
1 ts Salt
1 ts Rosemary
1 ts Worcestershire sauce
1    Bay leaf
1/8 ts Pepper
2 lb Lamb, cut into 1 1/2 inch
Cubes
16    Mushrooms
16    Cherry tomatoes
1 lg Green pepper, cut into
12 chunks
1 lg Onion, cut into 12 chunks

Combine wine, oil, vinegar, onion, garlic and seasonings. Marinate lamb
overnight in this mixture. Divide lamb into four portions and thread on 4
skewers. Divide vegetables into four portions and thread on 4 skewers.
Grill lamb four inches from coals about 20 to 25 minutes, turning to cook
all sides. Add vegetables the last 10 to 12 minutes. Baste meat and
vegetables with marinade during the cooking process.