Ingredients

• 1/2 cup Retsina (Greek wine, available in some liquor stores)
• 1/2 cup olive oil
• 1/4 cup freshly-squeezed lemon juice
• 3 garlic cloves, crushed
• 4 parsley sprigs, chopped
• Salt and pepper
• 1 teaspoon dried or powdered marjoram
• 3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes

Instructions

1. Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;