Lamb Souvlaki with Rice and Watermelon Salad

Take out equipment and ingredients.

The night before:

Soak skewers in water overnight. It makes it a lot easier to skewer the meat.

Cut lamb into 2″ cubes. Place lamb cubes in a re-sealable freezer bag. Combine olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and red wine in a small bowl.

Pour olive oil mixture into lamb freezer bag. Seal bag and squish around until lamb cubes are coated. Place in fridge overnight.

Chop red onion into eighths. You will have 8 chunks. Cut peppers into large chunks. Cover and let stand in fridge.

When you get home: Preheat BBQ to med (approx 350º F). Combine rice and water in a large microwave safe pot with lid. Microwave at high for 10 minutes then medium for 10 minutes.

Thread skewers with the meat and vegetables, alternating lamb cubes with the vegetables.

Remove the small inside parts of the red onion and reserve for your salad.

Place skewers on BBQ. Grill to desired doneness (approx 10 minutes). Baste skewers with any remaining marinade.

Meanwhile: Sliver or finely chop reserved onion and place in a large bowl.

Cut watermelon into bite size pieces and add to bowl. .

Add feta cheese and olives.

Sprinkle with mint leaves, salt, and pepper. Drizzle with olive oil.

Toss until everything is coated. Let stand until ready to serve