Kebabs:

4-6 bamboo skewers; soaked overnight in water
1/2 lb. boneless leg of lamb or lamb loin; cut into 1 inch chunks
12 cherry tomatoes
1 onion
Olive Oil

Marinade:

1 cup olive oil
1/2 cup fresh lemon juice
1/3 cup red wine vinegar
1 1/2 tablespoons chopped fresh oregano
1 tablespoon garlic; finely minced
1 teaspoon salt
1 teaspoon ground black pepper

Mix all marinade ingredients in a food processor or blender and mix until smooth.

In a large non-reactive bowl or resealable plastic bag add marinade and lamb. Cover and let stand in the refrigerator for at least 4 hours before cooking or overnight.

Peel onion and cut horizontally. Then cut each half into quarters and break apart.

Using the skewers intermix lamb, tomatoes and onion. stack about 2-3 pieces of onion depending on thickness. If you are left with extra meat just put them all onto an extra skewer. Brush lightly with olive oil.

Over a hot grill cook kebabs for about 7 minutes. Gently flip over and cook for another 7 minutes or until done. If you do not have a grill you can roast these under an oven broiler however it will more likely have steamed taste.