Wash meat, dry and cut into 3 centimeters cubes. Mix the olive oil with the lemon juice, wine, salt, pepper, half bay leaves and 2 teaspoons of oregano. Marinate in a mixture of lamb and remove in the refrigerator overnight. Clean the shallots and strung on skewers, alternating with cubes of meat, sharing laurel leaves. Fry on the grill for 4-5 minutes on each side.