INGREDIENTS

1. 5lbsboneless leg of lamb
2. 1cupextra virgin olive oil
3. 1/3cupfresh lemon juice
4. 1/2cup goodBurgundy wine
5. 1teaspoonsalt
6. 1/4teaspoonpepper
7. 1tablespoondried oregano
8. 2clovesgarlic, minced
9. 2bay leaves

DIRECTIONS

1. Cut lamb into 1-1/2″ cubes, trimming the fat.
2. Combine all of the ingredients in a gallon”zipper” bag.
3. Shake well to combine.
4. To achieve the best flavor, marinate 24 hours in the refrigerator, shaking a few times.
5. Put lamb on metal skewers with each chunk touching, but not tightly.
6. This will taste best on a good, hot charcoal fire.
7. Turn often on the grill, and they should be done in about 15-20 minutes.
8. Dont put vegetables in between the meat, as they just do not grill well together.
9. Please use a good burgundy or full bodied red wine, that you would enjoy drinking by itself, not that stuff they call”cooking wine”.