Lemon-Garlic Shish Kabobs

Makes 6 servings (2 kabobs each)

1-1/2	pounds well-trimmed boneless lamb leg, cubed
1/4	cup olive oil
2	tablespoons fresh lemon juice
4	cloves garlic, minced
2	tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
1/2	teaspoon salt
1/2	teaspoon black pepper
1	red or yellow bell pepper, cut into 1-inch pieces
1	small zucchini, cut into 1-inch pieces
1	yellow squash, cut into 1-inch pieces
1	small red onion, cut into 1/2-inch wedges
8	ounces large fresh button mushrooms, wiped clean and stems trimmed
	Fresh oregano sprigs for garnish

Place lamb in large resealable food storage bag. Combine oil, juice, garlic, chopped oregano, salt and black pepper in glass measuring cup; pour over lamb in bag. Close bag securely; turn to coat. Marinate lamb in refrigerator 1 to 4 hours, turning once.
Prepare grill for direct cooking.
Drain lamb, reserving marinade. Alternately thread lamb, bell pepper, zucchini, yellow squash, onion and mushrooms onto 12 (10-inch) metal skewers;* brush both sides with reserved marinade.
Place kabobs on grid. Grill, on covered grill, over medium-hot coals 6 minutes. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached. Garnish, if desired. Serve hot.

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