Michele, glad I found your request as I haven't been to TKL for ages. I made a Dutch recipe I got on the board for my husband's birthday two years ago and he was thrilled. This is from a great book called Eat! Eat! by Ruth Kanin, her recipes are tried and true.
SHASHLIK DAVID
"Papa, a first class charmer, wheedled this recipe out of a chef in a Russian restaurant."
6 lbs. (am sure you can do less!) leg of lamb cut in 1 1/2 inch cubes
Cherry tomatoes
Pineapple chunks
Mushrooms
Green bell peppers, cut in chunks
Small onions

Marinade:
3 tsp. garlic powder
2 tblsp. Italian herbs (or equal amounts of dried basil, rosemary, thyme, oregano, marjoram, sage and black pepper)
1 tblsp. instant onions
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. powdered mustard
1/2 tsp. ground ginger
1/2 cup vegetable oil
1/2 cup white vinegar
1/2 tsp. lemon rind

Prepare marinade. Place lamb in covered container, pour the marinade over it and refrigerate for one or two days, turning the lamb often.
When you are ready to cook, preheat the broiler.
Spear the lamb on the skewers, alternating it with cherry tomatoes, pineapple chunks, mushrooms, green pepper chunks and small onion. Broil for about 15 min. or longer, until the meat is done the way you like it. Turn once during the broiling.
SERVES 6