Lamb kebabs & Greek salad

• juice ½ lemon
• olive oil↗2 tbsp tbsp
• garlic clove↗1

  crushed

• diced lamb600g g

  leg

• large tomatoes↗4

  chopped

• cucumber↗1

  chopped

• large handful black olives↗

  roughly chopped

• feta cheese↗200g g

  crumbled

• mint↗

  chopped

Step-by-step instructions

1. 1

   Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.

2. 2

   Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.

3. 3

   Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.