Name: Rosemary kebabs with greek salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: Rosemary kebabs; 8 15cm stalks rosemary; 800 gram lamb backstrap, trimmed, cut into 2cm cubes; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 clove garlic, crushed; spray oil; Greek salad; 2 tomatoes, chopped; 1 lebanese cucumber, quartered, sliced; 1 cup pitted kalamata olives; 1 red capsicum, seeded, thinly sliced; 1 green capsicum, seeded, thinly sliced; 1 red onion, sliced; 1/4 cup olive oil, extra; 1/4 cup red-wine vinegar; 1 teaspoon dried oregano

Rosemary kebabs with greek salad

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Serves 4

Prep

25M

Cook

10M

Total

35M

Ingredients

Rosemary kebabs

8 15cm stalks rosemary

800 gram lamb backstrap, trimmed, cut into 2cm cubes

2 tablespoon olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

spray oil

Greek salad

2 tomatoes, chopped

1 lebanese cucumber, quartered, sliced

1 cup pitted kalamata olives

1 red capsicum, seeded, thinly sliced

1 green capsicum, seeded, thinly sliced

1 red onion, sliced

1/4 cup olive oil, extra

1/4 cup red-wine vinegar

1 teaspoon dried oregano

Method

1.Remove rosemary leaves, leaving 2cm of leaves at the end of each stalk. Reserve for later use. Thread lamb onto rosemary stalks.

2.In a small bowl, combine 2 teaspoons finely chopped rosemary leaves with oil, juice and garlic.

3.Spray a char-grill or barbecue plate with oil. Preheat to medium. Brush the oil mixture over kebabs and season to taste. Barbecue 3-4 minutes each side until browned and cooked to taste.

4.To make salad, combine tomato, cucumber, olives, capsicum and onion in a large bowl. Drizzle with combined oil, vinegar and oregano. Toss well. Serve with barbecued kebabs.

Lamb can be replaced with chicken. Add crumbled feta cheese to the salad if desired.
Note

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Ingredients

Method

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