|Lamb leg||6 Pound|
|Salad oil/Olive oil||1 1⁄3 Cup (21.33 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic powder||2 Teaspoon|
|Parsley||1 Tablespoon (Fresh / Dried)|
|Mint||1 Tablespoon (Fresh / Dried)|
|Rosemary||1 Tablespoon, crushed|
|Celery salt||1 Teaspoon|
|Garlic salt||1 Teaspoon|
|Mint sprigs/Parsley sprigs||3|
Cut meat from leg of lamb into 1-inch cubes.
Mix all sauce ingredients in order listed and pour over cubed lamb; let stand at least 1 day.
Put 4 to 5 pieces of marinated lamb on a skewer and cook over a charcoal fire about 5 to 10 minutes or until done.
Serve between a slice of Italian or french bread