Ingredients
- 2 garlic (cloves)
- 1 onion
- 400 gr lamb
- 180 ml dry wine (white)
- 60 ml olive oil
- 10 ml wine vinegar (white)
- 5 gr oregano (ground)
- 3 gr salt
- 1 gr pepper (ground)
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.
