1 leg of lamb, about 4 lbs boned and cut into 1 1/2-inch cubes 1/2 cup olive oil 1/2 cup white wine Juice of 1 lemon 2 tsp dried oregano (Greek if possible) 3 - 4 bay leaves, broken into several pieces Salt and freshly ground pepper to taste
Place the meat in a large non-reactive bowl or plastic bag. Combine the remaining ingredients in a separate bowl and pour the mixture over the meat. Toss to coat the meat and marinate in the refrigerator for 12 to 24 hours. Remove the meat from the marinade and thread on metal skewers. Cook over hot coals or under the broiler, turning and basting with the marinade frequently, until cooked to taste, about 15 minutes. Serve immediately.