2 pounds Tender lamb (best from the leg) 1/2 c. olive oil 6 cloves garlic, crushed 1 teaspoon of mixed spices OR(garam masala) 1/4 teaspoon black pepper 1 teaspoon of salt 6 small onions, peeled and cut into quarters 2 green peppers, cut into 1 inch pieces

Cut the lamb into 1 inch cubes. In a medium bowl combine the meat, olive oil, garlic, spices, salt and pepper. Refrigerate 3-4 hours. Remove from refrigerator . 1 hour prior to cooking. On skewers thread alternately meat, green pepper and onion. Cook on hot grill or under the hot broiler. Bast occasionally with the remaining garlic mixture. Serve hot.