4 - 5 lb. lamb cut into 1 1/2 inch cubes
4 cloves garlic, minced
2 tsp. oregano
2 (7 oz.) cans green chili salsa
Salt and pepper
2 tbsp. red wine vinegar
3 tbsp. oil

Combine all ingredients except lamb. Pour over lamb cubes in a glass dish. Mix thoroughly. Cover and let stand overnight. Place lamb cubes on Skewers and barbecue, basting with remaining marinade.