|Lean lamb||2 Pound, cubed (1 Kilogram)|
|Oil||125 Milliliter (1/2 Cup)|
|White wine||125 Milliliter (1/2 Cup)|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ground bay leaves||1 Teaspoon|
|Green bell pepper||1 , seeded|
|Onions||3 Medium, quartered|
|Continental potato salad||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Green bean and onion salad||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Place the lamb in a glass or enamel dish.
In a jar combine oil, wine, lemon juice, oregano, garlic, ground bay leaves, salt and pepper, cover and shake well, then pour over the lamb.
Cover the dish and set aside in a cool place to marinate for 2-2 1/2 hours, basting occasionally.
Cut bell pepper into large chunks.
Lift out lamb and drain, then thread on to skewers, alternating with pepper chunks and onion quarters.
Barbecue over hot coals for 18-20 minutes, turning frequently, until meat is tender, basting often with the marinade.