Arrange lamb or veal on six 20 cm skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least dozen hours but no longer than 24 hours. Set oven control to broil and/or 550'. Broil 10 cm from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes.