|Olive oil/Cooking oil||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Snipped chives/1 teaspoon dried chives||1 Tablespoon|
|Snipped oregano/1 teaspoon dried oregano, crushed||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless lamb/Pork||1 Pound, cut into 1-inch cubes|
|Red onion||1 Medium, cut into wedges|
|Green sweet pepper||1 Medium, cut into 1 inch squares|
|Mushrooms||2 Cup (32 tbs)|
For marinade, combine oil, lemon juice, chives, oregano, water, and garlic.
Trim fat from meat; place meat in plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn meat to coat well.
Chill for 4 to 24 hours, turning meat occasionally.
Meanwhile, cook onion wedges in a small amount of boiling water for 3 minutes.
Drain and cool slightly.
Remove meat from bag, reserving marinade.
On eight short or four long skewers alternately thread lamb or pork cubes with onion, peppers, and mushrooms, leaving about 1/4 inch space between each.
Grill kabobs on an uncovered grill directly over medium coals for 12 to 14 minutes or till desired doneness, turning once and brushing with marinade once.
Serve over hot cooked couscous and garnish with fresh oregano, if desired.