Makes about 12 small skewers
1/2 lb lamb shoulder, deboned
1 clove garlic, minced
1/2 cup finely chopped mint leaves
1/4 cup olive or vegetable oil
1/2 tsp salt
1/2 tsp pepper
Slice lamb thinly into 2-inch pieces.
In small bowl, combine garlic, mint, oil, salt and pepper.
Add lamb and marinate for 1 hour.
Remove lamb from marinade and thread onto metal or wooden skewers that you have pre-soaked in water for 1 hour.
Grill over hot fire until just pink inside, about 3 minutes.