Lamb Kabobs with Cucumber-Feta Relish

1 cup jasmine rice
basmati or long-grain white rice
1 1/2 lbs lamb steak , cut into cubes
top round or shoulder
1 tsp dried oregano
Kosher salt and pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta, 2 oz
1/4 cup red onion, chopped
3/4 cup fresh dill, chopped
2 Tb evoo
1 Tb fresh lemon juice


Cook rice.
Thread the lamb onto (8) 6-in skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat grill or grill pan to medium-high. Cook the lamb, turning occasionally, to the desired doneness, 8-10 minutes for medium-rare.
In a small bowl, combine the cucumber, Feta, onion,dill, lemon juice and 1/4 salt and 1/4 black pepper.

Serve kabobs with rice and relish.