Lamb Shish-kabob

Simple marinade that's delicious on lamb.

1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup lemon juice
1 clove garlic, minced
4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano

2 lbs. lamb, cut into 2-inch cubes
Onion, mushroom, bell pepper, whatever other veggies you like on a kabob

Whisk all marinade ingredients together and pour into a gallon ziplock bag. Add lamb, smoosh it all around, and throw it in the refrigerator for 3-6 hours. When it's done, slice your veggies, put everything on skewers and grill or broil. I like to go nice and high with the heat; a little char is delicious against the richness of the lamb and acidity of the marinade, and I like lamb a little rare in the middle. Serve with basmati rice and your favorite Middle Eastern sides — pita and hummus, tabouli, etc.