Cut lamb into 4 cm (1 1/2") cubes and place
in a glass or earthenware dish. Add remaining ingredients to lamb,
mix well to coat meat, and cover. Leave in refrigerator to marinate
for 12-24 hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers. Pieces of
bay leaf may be placed between lamb cubes. Cook under a hot grill
or over glowing charcoal, turning and basting frequently with marinade.
Grill for 15 minutes or until cooked to taste. Place on a platter
and garnish with parsley and lemon wedges. Serve hot.
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