2 lb. boneless leg of lamb trimmed well and cut into 1 1/2 to 2 inch cubes
3 lg. lemons, quartered
3 lg. onions, rough chopped
1 to 2 tbsp. fresh ground black pepper

Mix all in glass or stainless steel bowl, squeezing lemons as you add to bowl (add peel and all). Cover and marinate 24 hours in refrigerator, stirring several times. To cook thread on skewers and brush lightly with Canola oil. Broil or grill to taste. Serves 4 to 6.