Ingredients:

2 Lbs boneless leg of lamb, cut into 1 1/2-inch cubes
1/3 Cup olive oil
1/4 Cup sherry vinegar
1/4 Cup snipped fresh oregano
1 TSP ground cumin
1 TSP paprika
1/3 TSP Kosher Salt
1/3 TSP ground turmeric
2 Oranges

Directions:

1. Trim fat from meat. Place meat in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl combine olive oil, vinegar, 1 tablespoon of the oregano,cumin,paprika,salt and turmeric. Pour over meat; seal bag. Marinate in the  refrigerator for 4 to 6 hours, turning  bag occasionally. Meanwhile, cut the oranges into 1/2 inch slices; quarter slices.

2. On long metal skewers, alternately thread meat and orange pieces, leaving a 1/4-inch space between pieces.

3. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling.  Allow 12 to 14 minutes or until meat is slightly pink in the center ( 145F) turning and brushing once with marinade halfway through grilling.( For a gas grill,preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.)

4. To serve, remove meat and orange pieces form skewers; sprinkle with the remaining 3 tablespoons oregano.