1/2 cup salad oil
1/3 cup lemon juice
1 clove garlic, crushed
2 teaspoons salt
1 teaspoon dill weed
1/4 teaspoon coarsely ground pepper
1 1/2 pounds boneless lamb, cut into 1 1/4 inch pieces
2 large ears corn
2 or 3 slices French bread, about 1 inch thick
4 small tomatoes

Preparation Instructions:

Stir together oil, lemon juice, garlic, salt, dill weed and pepper. Place meat in shallow glass dish; pour lemon juice mixture over meat. Cover tightly; refrigerate at least 4 hours, turning meat occasionally. Remove meat from marinade; reserve marinade. Cut corn into 2 inch pieces. Cut French bread slices in half; butter both sides.

Place lamb on one skewer, corn on a second and French bread on a third. Place tomatoes about 1/2 inch apart on 2 parallel skewers to prevent slipping. Garnish tomato skewers with olives.

Grill lamb 4 inches from hot coals 20 minutes, turning once. After 5 minutes add corn and tomatoes; grill 15 minutes, turning and brushing frequently with reserved marinade. After 5 minutes add bread; grill 5 minutes on each side or until golden brown. 4 servings.