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Ingredients

2 garlic cloves, finely chopped
2 tablespoons olive oil
1 tablespoon chopped rosemary leaves
1 tablespoon paprika, plus extra to dust
1 tablespoon lemon juice
500g lamb fillet, cut into 2cm cubes
4 vine-ripened tomatoes, seeds removed, chopped
1 tablespoon chopped preserved lemon rind (see note) (white pith and flesh discarded)
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped flat-leaf parsley
Thick Greek-style yoghurt, to serve

Method

Step 1 Soak 4 rosemary branches or bamboo skewers in cold water for 30 minutes to prevent them from burning.
Step 2 Combine the garlic, oil, rosemary, paprika and lemon juice in a glass or ceramic dish. Season well, then add the lamb, tossing to coat well. Cover and marinate in the fridge for 1-2 hours.
Step 3 Meanwhile, mix the tomato, preserved lemon, olives and parsley in a bowl. Season to taste (it will already be salty from the lemon), then set the relish aside.
Step 4 Thread the lamb onto the branches or skewers. Heat a chargrill or barbecue on medium-high heat. Cook lamb, turning occasionally, for 6-8 minutes until browned all over but still juicy in the centre. Serve the skewers with the relish and yoghurt, dusted with extra paprika.

Rosemary lamb kebabs with lemon & olive relish

How to make Rosemary lamb kebabs with lemon & olive relish

Ingredients

Method