Preparation time: 15 minutes
Cooking time: 8 minutes
600g lamb eye of shortloin/backstrap
2 cloves garlic, crushed
Juice and rind of 1 lemon
2 tsp dried mint
2 Lebanese cucumbers, deseeded, thinly sliced
6 radishes, thinly sliced
120g feta, crumbled
1 tbsp French dressing
Cut lamb into 2.5cm cubes and place it in large bowl. Add the garlic, juice and rind of the lemon and the mint. Season with salt and pepper, mix well. Thread lamb onto 8 skewers (about 5 -6 pieces of lamb on each skewer).
Preheat the barbecue plate to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn them. Cook for two minutes on each side.
Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Combine the cucumber, radish, extra mint, feta and dressing. Serve the lamb kebabs with the cucumber, radish and feta salad and lemon wedges.