Lemon garlic lamb kebabs with Greek salad
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
¼ 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.