• In glass bowl, combine lamb, onion, peppers and tomatoes. Whisk together lemon juice, olive oil, pepper, garlic, thyme and oregano; pour over lamb mixture. Refrigerate for 3 hours.
• Preheat grill to medium heat; grease grate well. Thread lamb and vegetables alternately onto skewers, reserving marinade. Grill shish kabobs, with lid down, and turning and basting occasionally with remaining marinade, for 12 minutes or until cooked to desired doneness.

Recipe provided by The Low Cholesterol Cookbook