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1
Place lamb in a large container with a cover.
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2
In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
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3
Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
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4
About 1 hour before serving time, preheat broiler.
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5
Drain lamb kebabs, reserving marinade.
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6
Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
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7
Baste vegetables with some of reserved marinade.
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8
Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes.
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9
Remove skewers and allow to cool slightly, until ingredients and skewers can be handled.
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10
Leave broiler on.
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11
Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato.
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12
Baste again with any remaining marinade.
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13
Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more).
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14
Serve with Rice Pilaf and Pita Bread.
