Rosemary Kebabs With Greek Salad - cooking recipe

Ingredients

8 stalks rosemary (6 inches each)
1 3/4 lbs lamb fillet, trimmed and cut into 3/4-inch cubes
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, crushed
None None FOR THE GREEK SALAD
2 None tomatoes, chopped
1 small cucumber, quartered lengthwise and sliced
1 cup pitted kalamata olives
1 None red pepper, seeded and thinly sliced
1 None green pepper, seeded and thinly sliced
1 None red onion, sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp dried oregano

Preparation

Remove rosemary leaves, leaving 3/4 inch of leaves at the end of each stalk. Reserve for later use. Thread lamb onto rosemary stalks.
Combine 2 tsp finely chopped rosemary leaves, oil, lemon juice and garlic in a small bowl.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Brush the oil mixture over kebabs and season to taste. Grill 3-4 mins each side until browned and cooked to desired doneness.
For the salad, combine tomato, cucumber, olives, peppers and onion in a large bowl. Drizzle with combined oil, vinegar and oregano. Toss well. Serve with kebabs.