Greek Lamb and Roasted Tomato Kebabs

Prep Time: 15 mins  Cook Time: 20 mins

INGREDIENTS

500g diced lean lamb
1 tbs olive oil
2 garlic cloves, crushed
2 tsp dried oregano
2 lemons, rind finely grated, juiced
Black pepper, to season
375g cherry tomatoes
Olive oil spray
8 cos lettuce leaves, shredded
1 Lebanese cucumber, halved, chopped

---

DIRECTIONS

STEP 1: Preheat barbecue plate on medium-high and oven to 220°C (200°C fan-forced)

STEP 2: Thread diced lamb onto eight skewers, concertina style. Place in a shallow ceramic dish. Combine the oil, garlic, oregano, lemon rind and half the lemon juice in a bowl, season with freshly ground black pepper. Pour over the lamb skewers and turn to coat evenly. Cover and refrigerate for 15 minutes if time permits.

STEP 3: Place the tomatoes onto an oven tray and spray lightly with oil, season with freshly ground black pepper. Roast 8-10 minutes or until light golden and tender.

STEP 4: Remove the lamb from the marinade. Barbecue 2-3 minutes, each side, basting with marinade for medium, or until cooked to your liking.

STEP 5: Combine lettuce, cucumber and remaining lemon juice in a bowl, toss gently to combine. Serve with lamb skewers and roasted tomatoes.