Adapted from Greek Cookery Marin via my friend, Linda
2 pounds lamb, cut into 1 inch cubes (my butcher cubed some leg of lamb)
1/2 cup red wine
1/4 cup red wine vinegar
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup parsley, minced
1 teaspoon dried Greek oregano
2+ large cloves of garlic, minced
Juice of 1/2 lemon
1/2 teaspoon fresh thyme or sprinkle of dried thyme
1 large onion, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks
Combine wine, vinegar, olive oil, salt, pepper, parsley, oregano, lemon juice and onion in large ziplock bag. Add lamb and mix to combine. Marinate overnight in the fridge.
Skewer lamb chunks with slices of onion and bell pepper. Grill to desired doneness.