1 leg of lamb
Oil
Red wine
3 or 4 garlic buds cut up
Pepper
Oregano (about 2-3 tsp. crushed)
1 lg. onion, quartered or sliced

Bone and cube lamb for Shish Kebab

Pour just enough oil over meat to make it glisten; add about a cup of wine and remainder of ingredients. Toss together; let sit, refrigerated, overnight and stir occasionally.

Skewer and grill over hot coals. Serve with Armenian Pilaf. Yield approximately 1/2 pound boned meat per person.