Lamb Kebabs With Greek Salad - cooking recipe

Ingredients

8 stems fresh rosemary
1 3/4 lbs lamb fillet, cut into 1-inch chunks
3 cloves garlic, crushed
2 tbsp olive oil
2 tsp finely grated lemon peel
1 tbsp lemon juice
None None FOR THE GREEK SALAD
5 None plum tomatoes, cut into wedges
2 small cucumbers, halved lengthwise and thinly sliced
1 None red pepper, cut into 3/4-inch chunks
1 None green pepper, cut into 3/4-inch chunks
1 None red onion, thinly sliced
1/4 cup pitted kalamata olives
7 oz feta, cut into 3/4-inch chunks
2 tsp fresh oregano leaves
1/4 cup olive oil
2 tbsp cider vinegar

Preparation

Remove leaves from bottom two-thirds of each rosemary stem. Sharpen trimmed ends to a point. Thread lamb onto rosemary skewers.
Combine garlic, oil, lemon peel and juice; brush over kebabs. Cover; refrigerate until required.
For the Greek salad, place all ingredients in salad bowl and toss gently to combine.
Cook kebabs in a heated, oiled grill pan or skillet on high heat, brushing frequently with remaining garlic mixture, until cooked to desired doneness. Serve with Greek salad.