2 lbs. lean boneless lamb cut into 1 1/2 inch cubes
1/2 c. grated onion
1 c. plain yogurt
2 tbsp. chopped fresh dill
1 tsp. oregano
Salt and pepper to taste
1/4 c. olive oil

1. Blend onion, yogurt, dill and oregano, and season with salt and pepper.

2. Place lamb in a bowl, pour the yogurt mixture over it and blend well. Marinate for 4 to 6 hours.

3. Thread the lamb on skewers and broil over hot coals for 6 to 8 minutes or to taste. Remember to turn the skewers frequently to avoid scorching and be sure to baste the meat a few times with oil. Makes 6 servings.