Have butcher cut tender beef or lamb into cubes. To 2 pounds of meat make a marinade of 1/4 cup oil, 1/4 cup water, 1/4 cup wine vinegar, 1/2 cup red wine, 2 slices onions, 1 bay leaf crushed, salt, freshly ground pepper and sprinkling of oregano. The longer you marinate this the better, in winter up to a week, although you may use meat after 24 hours. This marinade both tenders and flavors the meat. If you like liver, marinate this too, but only for 1 day. Place piece of meat, sliced onions and slices of liver on skewers. Pieces of green pepper may also be used. Broil about 12 minutes. In the winter we like to do the broiling over a wood fire in the fireplace.