- 1/2 cup olive oil
- 1/4 white wine
- The juice of 2 lemons
- 1 tablespoon dried oregano
- 4-5 cloves garlic, minced
- 3 bay leaves
- black pepper
- Place Lamb in a non-reactive container (glass or ceramic) and pour the marinade over it.
- Refrigerate for 24 hours.
- Thread the Lamb onto skewers and place on a grill or broiler and grill until.
- Done, about 5 minutes per side.
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