Put lamb (and giblets in case desired) in a porcelain bowl. Stir the marinade ingredients, pour over it, marinate in the refrigerator for at least 3 hours (better: for one night).
Skewer, alternating with bay leaves, and tomatoes and peppers, if desired. Grill, brushing with the marinade and turning a few times. Season on top with salt and pepper, sprinkle with oregano and bring to the table hot with lemon quarters.
Vilma Liacouras Chantiles **
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