1/4 c. fresh lemon juice
1/2 c. olive oil
1 tsp. salt
1/2 tsp. oregano
1 lg. onion, sliced thin
3 lg. cloves garlic (smashed)
2 lb. finely chopped parsley
2 lb. boneless lamb from leg, trimmed of fat, cut in 2" cubes
15-20 lg. bay leaves
Desired vegetables & potatoes

Beat together lemon juice, olive oil, salt and oregano. Add onions, garlic, parsley and lamb; toss with your hands until the lamb is moistened. Marinate in the refrigerator for 8-10 hours. String lamb on skewers; may vary with vegetables and potatoes. Broil on grill or in oven. Serve with a saffron rice.