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Greek Kebabs

1/2 cup virgin olive oil
Juice of 1 lemon
2 cloves garlic, finely chopped
1 teaspoon of dried Greek oregano
Black pepper

1 kg lamb, cut into cubes
Wooden skewers or rosemary stalks

3 continental cucumbers, washed, cut lengthways into quarters, seeds scooped
out, tips cut off and sliced into 2cm lengths
2 tomatoes, cut into wedges
1 green capsicum, sliced crossways
1 red capsicum, sliced crossways
1 red onion, sliced finely into rings
150g feta cheese, crumbled
1/2 cup Kalamata olives

Combine the marinade ingredients in a glass bowl. Do not add any
salt as it will draw moisture out of the meat. Skewer the diced
lamb with wooden skewers (which should be soaked in water first to
stop them burning on the grill).

Tip: As an alternative use a strong rosemary stalk, with the leaves
removed as a skewer. It will enhance the flavour and make a good
presentation. Mix the marinade well so that the oil and lemon
juice is evenly distributed and pour half over the kebabs. Marinate
the meat for at least two hours or overnight in the fridge. Pour
the other half into a salad bowl and add the salad ingredients,
except the feta and olives. Mix around until all the ingredients
are well coated. Then scatter feta cheese, olives, parsley and
pepper on top. Cover with plastic and refrigerate while the kebabs
are cooking.

Make sure the grill is extremely hot and brush it with olive oil.
If cooking on a grill with open flames, wrap the ends of the kebab
in foil to stop them burning. Cook for five to eight minutes,
turning them often and brushing with the left over marinade.

Tip: Brushes made from bunches of herbs tied together will not melt
when brushing oil on a hot grill.


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