Lemon & Garlic Lamb Kebabs with Chunky Greek Salad

Name: Lemon & Garlic Lamb Kebabs with Chunky Greek Salad
Total time: 30 min
Ingredients: 8 x 15cm (6-inch)stalks of fresh rosemary; 800 grams (1½ pounds) lamb fillets, cut into 3cm (1¼-inch) pieces; 3 cloves garlic, crushed; 2 tablespoons olive oil; 2 teaspoons finely grated lemon rind; 1 tablespoon lemon juice; Greek salad; 375 grams (12 ounces) baby roma (egg) tomatoes, halved, cut into wedges; 2 lebanese cucumbers (260g), halved lengthways, sliced thinly; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 1 medium red onion (170g), sliced thinly; 1/4 cup (40g) pitted kalamata olives; 200 grams (6½ ounces) fetta, crumbled coarsely; 2 teaspoons small fresh oregano leaves; 1/4 cup (60ml) olive oil; 2 tablespoons cider vinegar

www.womensweeklyfood.com.au

A simple Greek salad recipe is a perfect side dish, or with the addition of these grilled lamb kebabs you can make a whole meal!

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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