Recipe

Lamb kebabs with Greek salad

Celebrate Greek influence on Australian cuisine with these delicious lamb kebabs with Greek salad. We've pretty much covered all of the main food groups here, so dig in with abandon.

Jun 30, 2011 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Lamb kebabs with Greek salad
  • 8 x 15cm stalks fresh rosemary
  • 800 gram lamb fillets, cut into 3cm pieces
  • 3 clove garlic, crushed
  • 2 tablespoon olive oil
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
Greek salad
  • 5 egg tomatoes (375g), cut into wedges
  • 2 lebanese cucumbers (260g), halved lengthways, sliced thinly
  • 1 red capsicum (200g), cut into 2cm pieces
  • 1 green capsicum (200g), cut into 2cm pieces
  • 1 red onion (170g), sliced thinly
  • 1/4 cup (40g) seeded kalamata olives
  • 200 gram fetta cheese, cut into 2cm pieces
  • 2 teaspoon fresh oregano leaves
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon apple cider vinegar

Method

Lamb kebabs with Greek salad
  • 1
    Remove leaves from bottom two-thirds of each rosemary stalk;sharpen trimmed ends to a point. Thread lamb onto rosemary skewers.
  • 2
    Combine garlic, oil, rind and juice; brush kebabs with garlic oil mixture. Cover; refrigerate until required.
  • 3
    For Greek salad, place all ingredients in salad bowl and toss gently to combine.
  • 4
    Cook kebabs on heated oiled grill plate, brushing frequently with remaining garlic mixture, until cooked. Serve with greek salad.

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