Yield: 1 Servings
|3 pounds||Leg or shoulder of lamb|
Cut the lamb into 1-½ inch cubes or ½ 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. Goes well with Chicken Flavored Rice.
Recipe By : David Rogers