|Leg lamb||2 Pound, cubed|
|Olive oil||2 Tablespoon|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
|Mint leaves||1⁄4 Cup (4 tbs), chopped|
1) Mix all of the ingredients together and refrigerate for 2 to 3 hours. Stir once or twice while setting.
2) Place the lamb, tomatoes, and mushrooms on 4 skewers, reserving the marinade. Place the skewers on a grill and cook for 10 to 12 minutes, turning and basting often.