¼ cup olive oil

¼ cup balsamic vinegar

¼ cup lemon juice

1 clove garlic, minced

4 tsp sea salt

¼ tsp pepper

Greek Oregano

4 lbs. Leg of lamb cut into cubes

Cherry tomatoes

Red onion

Green peppers

Combine ingredients and pour over meat.  Let marinate in refrigerator overnight.  Put meat on skews alternating with vegetables.  Grill over charcoal until cooked.