|Vinegar||3⁄4 Cup (12 tbs)|
|Lamb shoulder||1 1⁄2 Pound, cubed|
|Tomatoes||3 , cut in sixths|
|Bacon slices||6 , cut in thirds|
Combine vinegar, 3/4 cup water, bay leaves, salt and sugar in small saucepan.
Bring to a boil; simmer for 5 minutes.
Pour over lamb cubes in large bowl; marinate for 24 hours.
Drain; reserve marinade.
Arrange lamb, tomato wedges, mushrooms and bacon slices alternately on 6 skewers.
Place in shallow pan.
Broil for 15 minutes, 3 to 4 inches from source of heat, turning frequently.
Baste with reserved marinade.