300 gms. lamb shoulder, cut in ¾”-cubes
for the marinade:
2 cups olive oil
¾ cup worcestershire sauce
Combine all ingredients for the marinade and chill.
Add lamb shoulder pieces and marinate for 4 hours in the refrigerator.
Remove lamb pieces and skewers with desired vegetables for grilling.
On a clean hot grill, grill the lamb skewers to desired doneness.
Season with salt and pepper to taste.
Serve with baked rice and buttered vegetables.