Special equipment: Wooden skewer
, 6 inches long, soaked in water for 30 minutes
In a medium bowl, whisk
together the vinegar, oil, basil
, mint, oregano, parsley, rosemary
, salt and garlic. Pour the mixture over the lamb chunks and marinate for 24 hours.
Light a grill or heat a grill pan
over medium-high heat.
Skewer the lamb chunks, 4 to 5 pieces per skewer. Arrange the skewers on the hot grill, turning every 2 to 3 minutes. Cook until browned, about 6 minutes.
Pull off the grill and let rest 10 minutes before serving. Serve with the Italian bread.