2 lbs boneless Australian lamb shoulder,
trimmed of all the fat and cut into 2" cubes
1 cup of sweet Marsala
¼ cup white wine vinegar
2 garlic cloves, finely chopped
several rosemary sprigs, finely chopped
kosher salt and pepper

Put the meat in a large bowl, add all the ingredients for the marinade, cover and refrigerate for a minimum of 5 hours and a maximum of 10 hours. Put the meat on paper towels and pat dry. Thread the lamb and vegetables alternately on wooden or metal skewers. Season with salt and pepper. Place on a preheated barbecue and cook to your preferred temperature, about five minutes on each side. Serve immediately. (You may brush the skewers with balsamic vinegar if you wish.)