1 c. minced onions
1/4 c. chopped parsley
1/2 c. vegetable oil
2 tsp. salt
2 tsp. paprika
3 lbs. boneless leg of lamb, cut in 1 1/2 inch cubes

Combine all ingredients in large sturdy plastic bags. Close securely and place bags in large container. Refrigerate 24 hours, turning bags occasionally; drain. Thread meat cubes 1/2 inch apart on metal skewers. Turning skewers occasionally, grill over hot coals or broil 5 inches from heat source 12 to 15 minutes for medium doneness or until lamb is done as desired. Makes 6 servings.