1. Cut lamb into 1-1/2" cubes, trimming the fat. 2. Combine all of the ingredients in a gallon"zipper" bag. 3. Shake well to combine. 4. To achieve the best flavor, marinate 24 hours in the refrigerator, shaking a few times. 5. Put lamb on metal skewers with each chunk touching, but not tightly. 6. This will taste best on a good, hot charcoal fire. 7. Turn often on the grill, and they should be done in about 15-20 minutes. 8. Dont put vegetables in between the meat, as they just do not grill well together. 9. Please use a good burgundy or full bodied red wine, that you would enjoy drinking by itself, not that stuff they call"cooking wine". ---------------------------------------------------------------------------
Nutrition
Ingredients
