2 lb. lean lamb cubed               1 tsp. Oregano

2 bay leaves crumbled              1 tsp. dry mustered

2 tbsp. olive oil                           6 metal skewers, 12” long

3 cloves garlic, crushed             Salt & Pepper

Juice from ½ lemon

Green or red peppers & onions cut into squares (Optional)

Marinate cubed lamb for 30 minutes in sauce made from the above

Ingredients.  Thread lamb on skewers with bits of bay leaves (or onion

and peppers} in between.  Grill over red hot coal, turning often so

meat is well seared on the outside and tender and juicy on the inside.

(Submitted by Maria Pappas)