|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Boneless lamb leg||1 1⁄2 Pound, fat-trimmed and cut in cubes|
|Onions||2 Medium, cut into 6 wedges each|
|Small mushrooms||1⁄2 Pound|
|Lemons||2 , sliced|
|Tomatoes||2 , cut into wedges|
|Green onions||4 , cut in 2-inch pieces|
1. Combine the lemon juice, oil, water, salt and pepper in a glass or ceramic bowl; stir in the lamb cubes. Cover; marinate in the refrigerator 6 hours, or overnight. Stir occasionally.
2. Drain meat; thread on skewers alternately with onion wedges and mushrooms. Place skewers on rack of broiler pan.
3. Broil, 3 inches from heat for 15 minutes, turning frequently.
4. Slide meat and vegetables off the skewers onto 6 serving plates. Garnish with lemon slices, tomato wedges and green onions.