|Leg lamb||1 Small|
|Red wine||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Ground black pepper||To Taste|
|Mushroom caps||1⁄2 Cup (8 tbs)|
|Green pepper square||1|
|Bacon square||3 , sliced|
|Eggplant cubes||1⁄4 Cup (4 tbs)|
1. Trim the leg of lamb and remove the bone, gristle and remnants of fat. Cut the meat into two-inch cubes and marinate overnight in a mixture of the wine, oil, garlic, salt, pepper and oregano.
2. Preheat broiler. String the meat on skewers, alternating with mushrooms, tomato, green pepper, onion, bacon and eggplant.
3. Brush with the marinade and broil beneath high heat five minutes on each side.