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)