6 tbs. olive oil
6 tbsp. red wine vinegar
3 tbsp. finely chopped fresh oregano leaves, plus more for garnish
2 garlic cloves, minced
1 3 lb. lamb shoulder, trimmed of excess fat and cut into 1-in. cubes
1 tbsp. kosher salt
1. In a medium bowl, whisk to combine the olive oil, vinegar, oregano, garlic, lemon zest, and lemon juice. Place the lamb in a gallon-size-zip-top bag, add the marinade, and toss the meat inside the bag to coat. Refrigerate for several hours or up to overnight.
2. If using wooden skewers, soak them in water for at least 30 minutes to prevent flames.
3. Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
4. Remove the lamb from the bag and discard the marinade. Thread the lamb pieces evenly on the skewers and season with the salt. Sear the lamb over the hot side of the grill until the exterior forms a nice crust, about 8 minutes per side. Move the lamb to the low-heat side of the grill, cover the grill, and cook until the meat reaches an internal temperature of 160°F, about 10 minutes longer. Transfer to a large platter and serve with lemon wedges.