Italian Lamb Kebab

Ingredients:
1 kg lean lamb, cubed
125 ml olive oil
125 ml marsala
20 ml lemon juice
1 teaspoon oregano
5 clove garlic, crushed
½ teaspoon ground bay leaves
1 green pepper, seeded and cut in chunks
4 medium onions, quartered
Salt & pepper

Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters. Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve