2 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/4 teaspoon thyme, dried
1 1/2 tablespoons balsamic vinegar
1 bay leaf, crushed
1 1/2 tTablespoons lemon juice
2 1/2 pounds boneless lamb from leg; cut into 2-inch cubes
2 each green peppers, cut into 1-inch squares
1 eggplant, cut into 1-inch cubes, parboiled 10 minutes
large onion pieces, as needed
wooden skewers, soaked in water, as needed
1. Combine oil, vinegar, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Pour over lamb and marinate for 4 hours, refrigerated.
2. Thread lamb on skewers, alternating with peppers, onion, and eggplant.
3. Grill, turning once, until lamb is slightly pink on the inside, 8-10 minutes.