SERVES: 4

Marinated lamb:

• ¾ - 1 kg. Lean lamb (from the fillet end of the leg), cut into small cubes.
• 1 x 141 g. carton natural unsweetened yogurt.
• Juice of 1 lemon.
• 1 x 15 ml. Spoon olive oil.
• Salt and freshly ground black pepper.
• 3 teaspoons fresh, finely chopped Rosemary. (choose from the Rosemary list below).
• 4 lemon wedges.

The salad:

• 1 lettuce, shredded.
• ¼ small white cabbage, shredded.
• ½ small onion, peeled and sliced.
• 12 black olives, stoned.
• 6 x 15 ml. Spoons olive oil.
• 2 x 15 ml. Spoons lemon juice.

Method

1. Put the lamb in a large mixing bowl. 
2. Add the yogurt, lemon juice, olive oil, chopped rosemary and season well. 
3. Stir to mix, then chill in the refrigerator for several hours, preferably overnight. 
4. Stir from time to time to ensure the lamb is evenly coated in the marinade. 
5. Thread the lamb onto four greased skewers. 
6. Prepare the barbecue and when hot, cook the kebabs, according to taste.
7. Turn and baste occasionally with any marinade left in the mixing bowl.
8. Combine the salad ingredients in a mixing bowl and season well to taste. 
9. Arrange on a serving platter. 
10. Place the hot cooked kebabs over the bed of salad.
11. Serve immediately with lemon wedges.

Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Garden Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue.  The different varieties of Rosemary have a different flavor, so choose the one you like best!!

This is a Greek recipe using lamb marinated in yogurt.  The best way to cook kebabs is on a barbecue, but an ordinary grill can be used.