Mix the lemon juice, olive oil and garlic
in a mixing bowl. Pour half into a jug
and set aside for later. Add the lamb to
the bowl, stir to coat, then thread onto
8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess
marinade and let stand for 10 mins.
Meanwhile, mix all salad ingredients
together, except the mint, and pour over
the reserved lemon juice and oil mix.
Heat a griddle pan. Cook the lamb
for 8 mins, turning every couple of
mins, until cooked through and slightly
charred. Mix the mint through the salad
and serve immediately with the kebabs.