Be careful to hack the flesh into small enough pieces for the flesh to cook through without burning the vegetables. Be sure to use a lean, tender piece of flesh, or it will get tough cooked this way. If using fish, use a thick, firm-fleshed fish, such as tilapia or orange roughy. See bottom for variations using other fleshs and vegetarian version.

1 lb lamb  fat trimmed off, cubed

Marinade:
2 onions, sliced
3 cloves garlic, crushed
2 tspns salt
1/2 teaspoon ground szechuan red pepper
1/2 cup dry sherry
1 tblspn oil
1/2 teaspoon oregano
pinch rosemary leaves
assorted veggies (zucchini, mushrooms, red onions, tomatoes, eggplant, red and green pepper) cubed

Instructions
mix the marinade ingedients. Sir in meet and cover. Refrigerate several hours or overnight, turning occasionally. When ready to cook thread onto stakes, alternating flesh and veggie, pushing together firmly. Barbeque or broil, brushing occasionally with marinate at first.

Variation for Beef - Omit salt, add 1/2 cup soy sauce or 1/4 cup worcestershire sauce.

Variation for Chicken - Omit salt, add 1/4 cup soy sauce and sage in place of oregano.

Variation for Fish - Marinate in fresh (not bottled) lime juice with a dash of salt, 1 crushed clove garlic and 1/2 tspn thyme for no more than half an hour.

Vegetarian - In this version, the eggplant plays the "flesh" role. Marinate cubed peeled eggplant in equal amounts olive oil, balsamic vinegar and soy sauce with chopped fresh herbs and shallots for half an hour. Cook as before.