Shish Kabobs

1 C. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh mint or parsley
1/2 Tbsp. salt
2 tsp. dried oregano
1 tsp. pepper
4 garlic cloves, pressed or finely minced
3 lb. boneless leg of lamb, cut into 2 in. cubes
3 small red onions, cut into fourths
2 green or red bell peppers, cut into fourths
8 cherry tomatoes
8 whole fresh mushrooms
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil

Combine first 7 ingredients; stir well. Place lamb in a large zip-top freezer bag or shallow baking dish. Pour marinade over lamb; seal or cover. Marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, discarding marinade.
Alternate lamb cubes, onion, and next 3 ingredients onto 8 12 in. skewers.
Combine 3 Tbsp. lemon juice and 3 Tbsp. olive oil. Brush on kebobs.
Grill, covered with grill lid, over medium-high heat (350-400 degrees) 20 min. or to desired degree of doneness, turning once.