From the Recipe Shoebox.

1 c olive oil
3/4 c red wine vinegar
1/8 c sugar
1 onion, minced
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp thyme
1 1/2 tsp marjoram             OR 2 Tbsp Italian Seasoning (same thing as these four ingredients)
1 1/2 tsp basil
1 1/2 tsp oregano
2 lbs meat cut into 1" chunks
 (chicken, pork, turkey, or lamb)
soaked in water if they are wooden
Hoagie buns


Mix all the ingredients together in a bowl except for the meat and buns.  Mix well. (as you can see, my friend and I actually doubled the recipe to feed a crowd)

 Reserve aside 1/4 c of the marinade (to use later when serving)

 Cut up your meat into 1 inch chunks that can be skewered later.

Place the marinade (NOT the reserved marinade) and the meat in a gallon zip baggie and knead it so that all the meat is covered.  Place in a bowl (just in case) and put in the refrigerator overnight.

The next day... 

If you are using wooden skewers, place them in a pan of water for at least 1/2 hour before grilling.  (That way they won't catch on fire!)  Thread your meat onto skewers.  Grill over med high heat.  Turn after about 5-8minutes.  They should cook about 10-15 minutes.  ( or less depending on how hot your grill is)

 Remove from grill when the meat is cooked through (juices run clear)

 Place the meat on the skewer inside a hoagie bun.

 While holding the meat in place with the bun (kind of acting as your hot pad), remove the skewer from the meat, while leaving the meat in the bun.

 You can line the bun beforehand with lettuce or tomatoes.  Drizzle a little bit of the reserved marinade over your meat in the bun if you desire. Eat right away while the meat is hot and juicy.