Instructions: Combine teriyaki marinade & sauce, wine, pepper, oil, oregano and garlic; pour over lamb in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 4 hours, turning bag over occasionally.

Reserving marinade, remove meat and thread onto skewers, about 1/2 inch apart. Place kabobs on grill 4 to 5 inches from hot coals. Cook 12 to 15 minutes (for medium), or to desired doneness, turning and brushing occasionally with reserved marinade.

This recipe yields 4 servings.

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