Preparation Time: 30 minutes

Cooking Time: 10 minutes

Serve: 4



8 x 15 cm stalks fresh rosemary

800g lamb fillets, cut into 3 cm

3 cloves of garlic, crushed

2 tablespoons olive oil

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice


Greek Salad

375 grams baby Roma tomatoes, halved, cut into wedges

2 Lebanese cucumbers (260g), halved lengthways, sliced thinly

1 medium red capsicum, chopped coarsely

1 medium red onion, sliced thinly

¼ cup pitted black olives

200grams fetta, crumbled coarsely

2 teaspoons small fresh oregano leaves

1.4 cup olive oil

2 tablespoons cider vinegar


1. Thread lamb onto skewers. Brush kebabs with combined rosemary, garlic, oil, lemon rind and juice. Cover and refrigerate until ready to cook.

2. To make the Greek salad, combine ingredients in a large bowl: toss gently.

3. Cook kebabs on a heated oiled grill plate or BBQ for 10 minutes, turning and brushing with remaining garlic mixture, until cooked.

4. Serve kebabs with Greek salad.