minutes

1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches long and 2 inch wide. Place in a plastic bag set in a deep bowl.

2. For marinade, stir together water, lemone juice, mint, mustard, oil, and garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 2 hours or overnight, turning occsionally. Drain lamb, reserving marinade.

3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small amount of boiling water for 2 minutes. Drain.

4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style with onions and zucchini.

5. Place skewers on the unheated rack of a broiler pan; brush with marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired doneness, turning occasionally and brushing with marinade.

6. Add a cherry tomato to the end of each skewer during the last 1 minutes of broiling.

Cholesterol: 53mg, Postassium: 353mg