Place the cubed lamb in a shallow bowl, mix together the olive oil, lemon juice and herbs and rub all over the meat. Season well. Thread the lamb, onions and lemon slices onto some pre-soaked skewers (soak them in water so they don’t burn in the oven).Preheat the grill. Cook the kebabs under the grill until cooked through, turning once during grilling.For the salad: Toss together the tomatoes, cucumber and feta; season and drizzle with olive oil.To serve:Serve the kebabs with the toasted pitas, tzatziki and the tomato, cucumber and feta salad.Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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