Categories: Lamb, Veal, Greek 
      Yield: 6 servings 
  
  1 1/2 lb Lamb or veal,1" cubes               1 tb Salt 
    3/4 c  Dry white wine                    1/4 ts Ground pepper 
    1/4 c  Olive oil                           2    Cloves garlic,finely chopped 
      2 tb White wine vinegar                  1    Small onion,chopped 
      3 tb Ground oregano                  
  
  Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking 
  dish. Mix remaining ingredients; pour over meat. Cover tightly and 
  refrigerate, turning occasionally, at least 12 hours but no longer than 24 
  hours. 
   
  Set oven control to broil and/or 550'. Broil 4 inches from heat, turning 
  and basting with marinade every 5 minutes until done, 10 to 15 minutes.