1 leg, boned
Lamb
1/2 cup Olive Oil
Lemon
1 teaspoon Salt
Pepper
Oregano
Directions:
Cut lamb
into 1 inch cubes and thread on metal skewers.
Stand in oil mixed with 4 tablespoons lemon juice, salt and pepper and
leave for about 1 hour.
Grill meat over glowing coals, turning once, until done.
Sprinkle with oregano.
Serve with pilaf or fried potatoes and tomato salad.
Ingredients: