-Lisa Hlavaty FDGN81A
      2 lb Boneless lamb; cut into

           -2 inch cubes
      1 c  Cooking oil

      2 ts Lemon juice

      1 ts Salt

      1 ts Pepper

      1    Bay leaf

      1 ts Dillweed

      1    Small clove garlic; minced

      4    Celery tops;coarsely chopped

      3    Tomatoes; quartered

      2    Onions; cut in wedges

      2    Green peppers; cut in 1"

           -squares
           Hot cooked rice
  Place lamb in large bowl or shallow dish. In screw top jar combine
  oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery.
  Shake well and pour over the lamb. Cover and marinate in refrigerator
  for 6 to 8 hours or overnight, stirring occasionally. On each of 4
  long skewers, thread lamb, tomato, onion, and green pepper; repeat,
  using 4-5 cubes of lamb on each skewer. Grill shashlik over medium
  coals 12-16 minutes, turning once. (or, place shashlik on rack in
  shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning
  once, for medium rare.) Brush meat and vegetables with additional
  marinade, if desired.
   Serve on a bed of hot cooked rice. If desired, garnish with fresh
  dill.