2 lbs. lamb, cut into 1 1/2 inch cubes
1 med. onion, minced
2 tbsp. olive oil
1 tbsp. cider vinegar
1 tbsp. lemon juice
2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. oregano (dried)
1 tbsp. fresh or dried parsley

In a glass bowl, mix lamb and onion. In a small bowl, mix remaining ingredients and pour over lamb. Cover and refrigerate overnight. Thread lamb on 4 skewers. Grill 3 inches from hot coals about 5 minutes, basting with remaining marinade. Turn and continue to grill until done.