|Boneless leg/Shoulder of lamb||3 Pound|
|Lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
Cut lamb into 1 1/2-inch cubes.
Dip each cube in lemon juice.
Combine salt with pepper and oregano; sprinkle over the meat cubes.
Thread meat on skewers.
Broil over charcoal until the meat is brown but still juicy, brushing with olive oil two or three times during the cooking.