Instructions: Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers.

Pieces of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest that you skewer peppers, onions, etc. separately and serve them together with the lamb. If you wish these may be marinated also (in a separate bag.) Cook under a hot broiler or over glowing charcoal, turning and basting frequently with marinade. I like this best medium rare. Keep checking the meat - the cooking time will vary because charcoal fires are so variable. Place on a platter and garnish with parsley and lemon wedges.

Serves 6-8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.