Amount
Ingredient
Preparation



1
each
lamb, leg whole

(2 kg), boned



1/2
cup
olive oil





1/2
cup
white wine

dry



1
each
lemon

(juice only)



2
teaspoons
oregano

dried



2
each
garlic cloves

crushed



3
each
bay leaves

broken in pieces



1
x
salt and black pepper

to taste

 Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish.  Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally.

Lift lamb out of marinade and thread onto metal skewers.  Pieces of bay leaf may be placed between lamb cubes.

Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade.  Grill for 15 minutes or until cooked to taste. 

Place on a platter and garnish with parsley and lemon wedges. 
Serve hot