In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1-inch pieces and toss with oil mixture. Refrigerate 4-6 hours, stirring occasionally.

In medium saucepan, heat 1 tbsp oil over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add water and bring to a boil. Stir in rice and contents of Spice Sack. Cover and reduce heat to low. Simmer 25 minutes. Stir in broccoli; simmer 5 minutes longer. Stir in walnuts. Set aside.

Meanwhile, thread lamb, squash and bell pepper onto 4 skewers. Grill or broil kebabs 4-5 inches from heat 5 minutes per side, to desired doneness.

Serve kebabs over rice pilaf mixture.