Preparation:
Cut the lamb into 1-1/2 inch cubes or 1/2 inch strips -- whichever you prefer. Combine equal parts salt, pepper, and oregano. Place lamb in marinating container. Drizzle liberally with lemon juice. Sprinkle liberally with spice mixture. Let marinate in refridgerator for 3-8 hours.
Thread meat on skewers. Grill until meat is brown but still juicy, brushing with olive oil two or three times.
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