Makes 4 servings.

15 minutes.

1 1/2 Pounds lamb leg, trimmed and cut into 32 1 1/2 inch    cubes.
2 Tbsp olive oil.
5 Tbsp fresh lemon juice, divided.
2 cloves garlic, finely chopped.
1/2 tsp salt.
1/2 tsp ground black pepper.
1/3 Cup hothouse cucumber, cut into 1/4inch pieces.
1/4 Cup finely chopped, seeded Kalamata olives.
3 Tbsp finely chopped red onion.
1 Tbsp fresh oregano leaves or 1 tsp dried oregano leaves.
1 large ripe firm Hass Avocado, halved, pitted and peeled and    cut into 1/4 inch pieces.
8 skewers (for wooden skewers, soak in water for 20 minutes).

In sealable plastic bag, combine lamb and marinade of oil, 2 tablespoons lemon juice, garlic, salt and pepper.
Seal and refrigerate for 1 hour.
In bowl, combine cucumber, olives, remaining 3 tablespoons lemon juice, onion and oregano.
Gently mix in avocado.
Place plastic wrap on surface of Greek Avocado Relish; set aside.
Remove lamb from marinade and discard marinade.
Thread 4 lamb cubes onto each skewer.
Grill over coals covered with grey ash for 4 minutes per side or to desired degree of doneness.
Serve with Greek Avocado Relish.

Recipe provided by the Chilean Avocado Importers Association

http://www.chileanavocados.org