LEMON GARLIC LAMB KEBABS

PREP + COOK TIME 25 MINUTES SERVES 4

8 x 15cm stalks fresh rosemary

800g lamb fillets, cut into 3cm pieces 3 cloves garlic, crushed

2 tablespoons olive oil

2 teaspoons grated lemon rind 1 tablespoon lemon juice

GREEK SALAD

375g grape tomatoes, quartered 2 lebanese cucumbers (260g), halved

lengthways, cut into wedges 1 medium red capsicum (200g),

chopped coarsely

1 medium red onion (170g),

sliced thinly

¼ cup (40g) pitted black olives, halved 200g fetta, crumbled

2 teaspoons small oregano leaves

¼ cup (60ml) extra virgin olive oil 2 tablespoons cider vinegar

1 To create skewers, remove leaves from the bottom two-thirds of each rosemary stalk, then sharpen trimmed ends to a point.

2 Thread lamb onto the rosemary skewers; brush with combined garlic, oil, rind and juice. Cover; refrigerate until required.

3 Make Greek salad.

4 Cook kebabs on a heated oiled grill plate (or grill or barbecue) over medium heat for 10 minutes, turning and brushing with remaining garlic mixture, until cooked.

5 Serve kebabs with Greek salad.

GREEK SALAD

Combine ingredients in a large bowl.