1 1/2 lb lamb or veal,1 cubes
3/4 cup dry white wine
1/4 cup olive oil
2 tablespoon white wine vinegar
3 tablespoon ground oregano
1 tablespoon salt
1/4 teaspoon ground pepper
2 cloves garlic,finely chopped
1 small onion,chopped

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.

Yield: 6 servings