Turkish Lamb Kebabs

• 2 pounds lamb, cut from leg
• 4 small green peppers, caps and seeds removed
• 4 tomatoes

Combine marinade ingredients in a mixing bowl. Cut meat into 1½-inch squares and place in marinade mixture, making sure each piece of meat is properly covered. Cover bowl with a plate and refrigerate for 12 to 24 hours. Turn meat several times during marinating period.

When ready to cook, place meat on large skewers alternately with green pepper, tomato, poached onion, sliced baby marro