BBQ Lamb Skewers

1 kg lamb shoulder, in 40mm chunks
2 cups dry red wine
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons lemon rind, long strips
1/4 cup olive oil
Sweet peppers and cherry tomatoes as needed

Marinate the meat overnight to absorb the wine and garlic.

Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marinating period.

About 30 minutes before serving, thread the chunks of meat onto long skewers, brushing with a little of the marinade

Over medium heat, barbecue the skewers until done the way you like it.