Combine 2 cups Burgundy or other dry red wine, 3 tablespoons olive oil or salad oil, 2 tablespoons minced garlic, 1 small onion (chopped), 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over meat; cover and chill at least 6 hours or until the next day. Turn meat over several times.

Put meat on skewers and broil or barbecue.