Ingredients
600 g (=1.3 lb) lamb
100 ml (=0.4 cup) dry white wine
120 g (=4 oz) butter
400 g (=0.8 lb) onions
2 bunches green (spring) onion
300 g (=0.6 lb) tomatoes
300 g (=0.6 lb) egg plant
300 g (=0.6 lb) bell pepper
1 lemon
1/2 bunch parsley and dill (each)
sugar, salt, pepper (freshly ground)

Directions
Finely chop green onions and 200 g (=0.4 lb) onions.
Cut lamb into small cubes (20-30 g (=1 oz)). Place in a clay pot and rub with sugar, salt and pepper. Combine with chopped onions and wine. Knead marinade into the meat. Cover and refrigerate for at least 2-3 hours.
Slice remaining onions. Cut tomatoes, egg plants and bell pepper into cubes and thread onto skewers in alternating order.
Thread lamb onto separate skewers.
Turn skewers frequently while grilling to cook meat evenly.
Slide lamb and veggies off skewers. Combine in a bowl carefully. Pour melted butter and some wine over. Sprinkle with lemon juice and chopped herbs.
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