1 1/2 lb Lamb or veal,1" cubes

3/4 c Dry white wine

1/4 c Olive oil

2 T White wine vinegar

3 T Ground oregano

1 T Salt

1/4 t Ground pepper

2 Cloves garlic,finely chopped

1 Small onion,chopped

Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours. Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes.