Rosemary Kebabs With Greek Salad

• 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

1. Remove rosemary leaves, leaving 3/4 inch of leaves at the end of each stalk. Reserve for later use. Thread lamb onto rosemary stalks.
2. Combine 2 tsp finely chopped rosemary leaves, oil, lemon juice and garlic in a small bowl.
3. 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.
4. 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.

rosemary, lamb fillet, olive oil, lemon juice, clove garlic, salad, tomatoes, cucumber, olives, red pepper, green pepper, red onion, olive oil, red wine vinegar, oregano

Taken from recipes-plus.com/api/v2.0/recipes/34398 (may not work)