Ingredients:

2 pounds boneless lamb
partially cooked mushroom caps
tart French dressing
salt and pepper
spiced salt

Directions:

Cut lamb into cubes about 1 to 1 1/2 inches in size. Cover with about 1/2 cup of tart French dressing (or combination of 3 parts oil and 1 part lemon juice with salt, pepper and garlic seasoning to taste) and allow to stand at least 2 hours in the refrigerator, turning once or twice. Thread cubes on 6 metal skewers, alternating meat with mushroom caps. Broil under moderate heat about 15 to 20 minutes, turning skewers 2 or 3 times during the cooking period. Serve at once.