Instructions: Serves: 6-8

Cooking Time: 15 minutes

Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover.

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.

Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste.

Place on a platter and garnish with parsley and lemon wedges. Serve hot.

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