Stir together oil, lemon juice, garlic, salt, dill weed and pepper.
Place meat in a shallow 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" 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 1/2" apart on 2 parallel skewers to prevent slipping.
Garnish tomato skewers with olives.
Grill lamb for 20, 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.