Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 1/2 lb lamb
- 3/4 c dry wine (white)
- 1/4 c olive oil
- 2 t wine vinegar (white)
- 3 t oregano (ground)
- 1 t salt
- 1/4 t pepper (ground)
Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours. Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes.
