Use leg of lamb figuring 3/4 lb. (not boned) to a person. Bone the meat, remove most of the fat and gristle; cut into 1 1/2 inch squares. Mix the meat with onions, sliced length-wise, and marinate with oil and vinegar. Let this stand overnight or at least a few hours. Season with salt and broil over charcoal fire or under the stove broiler. Keep turning the skewers until meat is browned all around. Save the onions to add to the cooked meat. Serve with broiled tomatoes, broiled green pepper, and broiled eggplant chunks. The latter must be brushed with butter before cooking. All of these served with pilaf make a delicious dinner. It is best not to put vegetables with meat on same skewer since cooking time varies.