|Lean boneless lamb||1 Pound, cut in 1 to 1 1/2-inch cubes (Tender)|
|For lemon marinade|
|Red bell pepper||1⁄2 Small|
|Green bell pepper||1⁄2 Small|
|Mild red onion/White onion||1⁄2 Small|
Combine meat and marinade; cover and chill for 4 hours or until next day.
Seed peppers and cut into 1 to 1 1/2-inch squares.
Cut onion, if used, into wedges; separate each into layers.
Remove meat from marinade and drain; reserve marinade.
Onto a 12-inch skewer, thread 1 mushroom, then alternate meat with peppers and onion, if desired, using of each and adding 1 lemon slice.
Thread on 1 more mushroom.
Repeat on second skewer.
To barbecue, place skewers on a lightly greased grill 3 to 4 inches above a bed of low-glowing coals.
Cook, turning and basting with marinade, for about 20 minutes, until meat is browned on all sides and still slightly pink inside (cut a gash to test).