shish kebab, of course.
My dad used to marinade it overnight in wine/spices and cook on special grill with mushrooms/onions, etc... it would be charred, smokey, briny, deliciousness.
I think, the reason I like it so much, is because we made our own charcoal to cook it, which means meant it was him and I setting up fire few hours prior. It was our special time, when we went to find dry wood, break it down, make a fire, etc....