Lemon & garlic lamb kebabs with chunky Greek salad

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

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 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 black olives
  • 200 grams (6½ ounces) fetta, crumbled coarsely
  • 2 teaspoons small fresh oregano leaves
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons cider vinegar


  • 1
    Remove leaves from the bottom two-thirds of each rosemary stalk; sharpen trimmed ends into a point.
  • 2
    Thread lamb onto rosemary skewers. Brush kebabs with combined garlic, oil, rind and juice. Cover; refrigerate until required.
  • 3
    To make greek salad, combine ingredients in a large bowl; toss gently.
  • 4
    Cook kebabs on a heated oiled grill plate (or grill or barbecue) for 10 minutes, turning and brushing with remaining garlic mixture, until cooked.
  • 5
    Arrange Greek salad ingredients on a plate, and serve with lamb kebabs.


If you prefer to use wooden skewers, add 2 teaspoons chopped fresh rosemary to the garlic mixture.

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