Ingredients

Yield: 6 servings1 leg lamb (2 kg), boned1/2 c olive oil1/2 c dry white wine1 lemon (juice only)2 ts dried rigani or oregano2 garlic cloves; crushed3 bay leaves; broken in pieces1 salt and pepperServes: 6-8Cut lamb into 4 cm (1 1/2') cubes and place in a glass or earthenware dish. Add remaining 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, turning 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.From: 'The Complete Middle East Cookbook' by Tess Mallos. ISBN: 1 86302 069 1

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