2 lb. spring leg of lamb or beef sirloin
1 1/2 c. chopped yellow onion
1 1/2 c. chopped green bell pepper
1 c. chopped parsley
1 tbsp. chopped basil
1 tbsp. finely diced garlic
1/2 c. olive oil
1 tsp. salt
1 tsp. black pepper
1 c. red wine

Cube the lamb or beef into 1 1/2 inch cubes, being careful to remove all tendons and gristle especially in the lamb. Place all of the ingredients together in a bowl or pan and refrigerate overnight.

After marinating, arrange meat cubes on a metal or wooden skewers pushed together tightly. If you lean toward the artistic, you may want to alternate between the cubes of meat such things as onion wedges, cherry tomatoes, mushroom caps, or pieces of bell pepper.

Place the skewered meat on a hot barbecue. Turn until browned on all sides. Due to the small size of the cubes, be careful not to over cook.

NOTE: Save the marinade! It can be used to flavor pilaf, especially the bulgur variety.