- 2 tablespoons olive oil
- 5 tablespoons lemon juice, divided
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 pounds leg of lamb, trimmed and cut into 1 1/2-inch cubes
- 1/3 cup English or hothouse cucumber, diced
- 1/4 cup Kalamata olives, pitted and finely chopped
- 3 tablespoons red onion, finely chopped
- 1 tablespoon fresh oregano, chopped
- 1 large firm-ripe Chilean Hass avocado, halved, pitted and peeled, cut into 1/4-inch pieces
- In sealable plastic bag, combine olive oil, 2 tablespoons of the lemon juice, garlic, salt and pepper. Add lamb. Seal bag and turn to coat lamb completely. Refrigerate 1 hour.
- For relish, in small bowl stir together cucumbers, olives, onion, the remaining 3 tablespoons lemon juice and oregano. Stir to mix. Gently stir in avocado pieces. Cover tightly by placing plastic wrap directly on the surface of the relish.
- Remove lamb cubes from marinade and thread 4 cubes onto each of 8 skewers. Grill or broil about 4 minutes per side, or until desired degree of doneness. Serve kabobs with relish.