Thanks once again to Bobbi, in Cleveland Ohio, for -

Garlic-Herb Lamb Kabobs

Serves 3-4

2 pounds of Lamb (boneless leg), cut into 1-inch cubes
1 Tablespoon Garlic, minced
2 teaspoons Oregano
2 teaspoons Rosemary
1/4 cup Olive oil
1/4 cup Lemon juice
3/4 cup Red wine

Place all ingredients in a large, heavy plastic freezer
bag. Close tightly and "knead" until well mixed. Place in
the refrigerator overnight (turning often). Remove from the
bag (save the marinade for basting). Place on skewers (add
vegetables like onion, mushrooms, and bell peppers, if
desired). Pre-heat the broiler*. Place the lamb over the
lowest spot and slowly cook for 12-15 minutes, turning and
basting often.

* - My Note: for people like me who don't have a 'broiler', use a grill on low to moderate heat.