Lemon garlic lamb kebabs with Greek salad

Prep 0 h : 20 m
Cook 0 h : 10 m


  • 8x15cm stalks of fresh rosemary

    800g lamb fillets, cut into 3cm pieces

    3 cloves of garlic, crushed

    2 tbsp olive oil

    2 tsp finely grated lemon rind

    1 tbsp lemon juice

    For greek salad, combine

    375g baby Roma tomatoes, halved, cut into wedges

    2 Lebanese cucumbers, halved lengthways, thinly sliced

    1 medium red bellpepper, coarsely chopped

    1 medium onion, thinly sliced

    ΒΌ cup pitted black olives

    200g feta, coarsely crumbled

    2 tsp small fresh oregano leaves

    4 tbsp extra virgin olive oil

    2 tbsp cider vinegar


  • Remove leaves from the bottom two-thirds of each rosemary stalk; sharpen trimmed ends into a point.

    Thread lamb onto rosemary skewers; brush with combined garlic, oil, rind and juice.

    Cover; refrigerate until required.

    Cook kebabs on a heated oiled grill plate for 10 mins, turning and brushing with remaining garlic mixture, until cooked.

    Serve kebabs with greek salad.