Lamb Kebabs

1 ½ lbs lamb steaks
8 button mushrooms
1 lemon (for the juice)
1 onion
1 small green pepper
1 small red pepper
8 cherry tomatoes
2 cloves garlic crushed
2 teaspoon dried oregano
6 tablespoon olive oil
Salt and black pepper
Cut the meat up into small pieces. Place the meat in a large bowl and season with salt and pepper. Add the crushed cloves of garlic and oregano. Peel the onion, quarter and cut into squares. Deseed the red and green peppers and cut into ½ inch (1cm) squares. Cut the mushrooms in half and leave the cherry tomatoes whole. Add the vegetables to the meat and cover with the olive oil and lemon juice. Leave for about 4 hours to marinate.
To cook take a skewer and thread the meat and vegetables alternatively until the skewer is full. Push gently at each end to ensure that the meat and vegetables are tightly packed. Cook on a hot barbeque for 15-20 minutes basting them occasionally with the marinade, turning them over.