1/2 c. dry red wine
1/4 c. olive oil
2 cloves garlic, slivered
1/2 tsp. each dried thyme, rosemary & salt
1/4 tsp. ground black pepper
2 lbs. boneless lamb

Using non-aluminum baking dish or bowl, combine wine, oil, garlic and seasonings. Trim and cut lamb into 1" cubes; add to marinade. Marinate at room temperature for 2 to 4 hours or cover and refrigerate for up to 24 hours. Thread lamb onto 8 wooden or metal skewers. (If using wooden skewers, first soak in water for at least 15 minutes.) Grill over low coals, or broil, turning several times, for about 10 minutes, or to desired doneness.

Serves 4.