2,5 pounds lamb
1 pound onions
5 tbsp white wine vinegar
1 tbsp salt
1 tsp pepper
Cut the lamb into square pieces approx. 1/2-3/4 inch large, removing the hard sinews as you go if necessary. Cut the onions into rings.
In a large pot or bowl arrange the meat and onions in layers. Pour some vinegar on each layer and add salt and pepper. Let stand in the refrigerator for 8 hours or up to overnight.
Preheat the grill. Thread marinated meat pieces and onion rings onto skewers. Cook for 15-20 minutes, frequently turning, until the meat is tender and slightly charred.
Serve hot, with boiled potatoes and fresh vegetable salad.
Photo courtesy of Shevchenko Alexander, via Flickr