Lamb Kebabs With Greek Salad

• 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

1. Remove leaves from bottom two-thirds of each rosemary stem. Sharpen trimmed ends to a point. Thread lamb onto rosemary skewers.
2. Combine garlic, oil, lemon peel and juice; brush over kebabs. Cover; refrigerate until required.
3. For the Greek salad, place all ingredients in salad bowl and toss gently to combine.
4. 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.

rosemary, lamb fillet, garlic, olive oil, lemon peel, lemon juice, salad, tomatoes, cucumbers, red pepper, green pepper, red onion, olives, feta, oregano, olive oil, vinegar

Taken from recipes-plus.com/api/v2.0/recipes/31393 (may not work)