|Cooking oil||2 Fluid Ounce (50 Milliliter)|
|Lemon juice||2 Fluid Ounce (50 Milliliter)|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Lean lamb||1 1⁄2 Pound, cubed (675 Grams)|
|Mushroom caps||12 Large|
|Green peppers||2 , pith and seeds removed and cut into wedges|
|Tomatoes||4 Small, halved|
|Lean bacon slices||2 , quartered|
|Lemon||1 , thinly sliced|
Mix the oil, lemon juice, salt and pepper to taste, thyme and rosemary together in a shallow dish.
Stir in the lamb and mushrooms and leave to marinate at room temperature for 4 hours.
Remove the meat and mushrooms from the marinade and reserve the marinade.
Thread the meat and mushrooms on the skewers with the remaining vegetables and bacon pieces.
Put the skewers on the rack in the grill pan.
Brush with the reserved marinade.
Grill for 5 minutes.
Reduce the heat to moderate and grill, basting occasionally with the marinade, for 8 to 10 minutes, or until the lamb cubes are cooked through Garnish with the lemon slices.