½ cup salad oil

1/3 cup lemon juice

1 clove garlic, crushed

2 teaspoons salt

1 teaspoon dill weed

¼ teaspoon coarsely ground pepper

1 ½ pounds boneless lamb, cut into 1 ¼ inch pieces

2 large ears corn

2 or 3 slices French bread, about 1 inch thick

4 small tomatoes

Stir together oil, lemon juice, garlic, salt, dill weed and pepper.  Place meat in a shallow glass dish; pour lemon juice mixture over meat.  Cover tightly; refrigerate at least 4 hours, turning meat occasionally.  Remove meat from marinade; reserve marinade.  Cut corn into 2 inch pieces.  Cut French bread slices in half; butter both sides. Place lamb on one skewer, corn on a second and French bread on a third.  

Place tomatoes about ½ inch apart on 2 parallel skewers to prevent slipping.  Garnish tomato skewers with olives.  Grill lamb 4 inches from hot coals 20 minutes, turning once.  After 5 minutes add corn and tomatoes; grill 15 minutes, turning and brushing frequently with reserved marinade.  After 5 minutes add bread; grill 5 minutes on each side or until golden brown.