Lamb Kebabs with Green Salad

For the marinade, peel and coarsely chop the garlic. Rinse the red chile, cut in half lengthwise, remove seeds and chop. Rinse rosemary, shake dry, pluck needles and chop finely. Stir in garlic, chile and 2 tablespoons olive oil.

Rinse meat under cold water, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Stick on skewers, brush with the marinade, cover and refrigerate at least 2 hours.

Meanwhile, rinse tomatoes for the salad and cut into narrow wedges. Cut olives into slices. Rinse and halve the cucumber lengthwise into strips and then cut into small cubes. Wash lettuce, spin dry, and tear into bite-sized pieces. Peel onion and cut into thin wedges. Crumble Feta and combine all in a bowl.

For the vinaigrette, mix the vinegar with remaining olive oil, salt and pepper.

Place skewers on hot grill, turning occasionally, and cook for 6-8 minutes, brushing with marinade. Season with salt and pepper.