MARINADE:

1/2 c. oil
1/2 c. red wine
1/2 c. vinegar
4 cloves garlic
1 tsp. pepper
1/2 tsp. thyme
1 bunch parsley
2 mint leaves

3 lbs. lamb, cubed

Mix marinade; add lamb. Let sit overnight in refrigerator, turning container several times. Thread lamb on skewers. Cook over hot coals 10 minutes per side. Pull skewer out using hot sausage roll to hold meat. Serve with condiments of choice. These are great.