1 leg of lamb, cut into cubes
Bacon (1 pound makes 40 pieces), precooked slightly
Small white onions, peeled
Cherry tomatoes
Green pepper, cut into quarters or sixths, depending on pepper's size
Fresh mushrooms (large enough to skewer without cracking)

1. Marinade lamb cubes in sauce, see recipe below, for at least four hours. Drain cubes, reserving marinade. When drained from cubes, marinade may be frozen awhile for reuse.
2. Precook bacon slightly, leaving it limp enough to wrap around the cubes of meat.   Wrap bacon around lamb and alternate on skewers with other ingredients. Start and end with lamb cubes.
3. Barbecue to your taste.

Hint:  If you do not like cooked tomatoes, use a mix of red and green peppers and serve tomatoes on the side.  If you do not like undercooked onions, you can parboil these rapidly.  Another approach is to cook bacon-wrapped meat cubes on a skewer separately from the vegetables.  Just means you cannot serve each diner his or her own skewer, the traditional approach.

MARINADE:

(Amounts listed below yield about 3 ½ cups marinade.)