2 lb. boneless lamb, leg or shoulder, cut into 1" pieces
1 c. chopped onion
1 c. cider vinegar
1 bay leaf
1/4 tsp. paprika
Water
1/4 c. flour
2 tbsp. oil
1 tbsp. lemon
2 tsp. salt
1/2 tsp. oregano
1 tbsp. parsley

Arrange lamb in crock, glass or enamel dish. Sprinkle onion, vinegar, bay leaf, pepper, paprika, oil, lemon, salt, oregano and parsley over lamb. Add enough water to cover. Refrigerate 4-24 hours, stirring occasionally. Thread meat on skewers dust with flour and grill. Serve over rice.