Trim fat from lamb, and cut lamb into 24 (2-inch) cubes.

Combine vinegar and next 6 ingredients in a large zip-top heavy-duty plastic bag. Add lamb cubes, and marinate in refrigerator 8 hours, turning bag occasionally.

Cut eggplant lengthwise into quarters. Cut each quarter crosswise into 4 pieces. Cut zucchini lengthwise in half. Cut each half crosswise into 4 pieces. Thread 2 eggplant pieces, 1 zucchini piece, and 1 onion wedge onto each of 8 (10-inch) skewers.

Remove lamb from bag, reserving marinade. Thread 3 lamb cubes, 1 red bell pepper piece, 1 yellow bell pepper piece, and 1 mushroom alternately onto each of 8 (10-inch) skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals. Place eggplant kebabs on rack, and cook 15 minutes, basting with reserved marinade. Turn eggplant kebabs, and cook 7 minutes. Add lamb kebabs to rack, and cook 4 minutes on each side or to desired degree of doneness, basting with reserved marinade. Yield: 8 servings (serving size: 1 eggplant kebab and 1 lamb kebab).

Per serving: 242 Calories; 16g Fat (58% calories from fat); 18g Protein; 8g Carbohydrate; 62mg Cholesterol; 190mg Sodium