1 kgboneless lamb shoulder, trimmed, cut into 2cm cubes5garlic cloves¼ cup(loosely packed) oregano1 tbspdried oreganoFinelygrated rind and juice 1 lemon125 ml (½ cup)extra-virgin olive oilWatermelon salad300 gmwatermelon, cut into small triangles1 cup(loosely packed) mint, coarsely torn½Spanish onion, thinly sliced into rings100 gmGreek feta, coarsely crumbled80 gmblack olives, such as Kalamata2 tbspextra-virgin olive oilJuiceof ½ lemon
Place lamb in a non-reactive container. In a mortar and pestle, pound garlic, oregano and lemon rind to a paste, stir in juice and oil, add to lamb, mix well and season to taste. Thread lamb onto metal skewers (about 5 cubes each).
Heat a char-grill pan over medium-high heat and grill skewers, turning occasionally, until cooked through (7-10 minutes). Cover loosely with foil and set aside to rest.
For watermelon salad, combine ingredients in a bowl, season to taste with pepper and serve with lamb.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.