Lamb Souvlaki


    2 lbs lamb
    juice  lemons 2 pieces
    3 tbsp olive oil
    1 tsp salt
    1 tsp freshly ground pepper
    1 tbsp dried oregano or fresh
    3 cloves garlic
    1 medium onion
    1 tsp Emeril's Essence


In a huge dish, combine the olive oil, lemon juice, salt, pepper, oregano, garlic and onion. Place the cut meat in the dish and hurl together so that the meat is completely secured in the marinade. Cover and chill for no less than 2 hours and up to 24 hours. String the meat onto metal or bamboo sticks.

Barbecue the pierced meat until cocoa on all sides