Add 5-6 pieces of lamb onto a soaked, bamboo skewer. Repeat until all lamb is skewered.
Heat a barbeque or char-grill pan over high heat. Using rosemary, brush the lamb skewers with oil, season and grill lamb in batches, turning occasionally, until slightly charred and cooked through (8-10 minutes).
For Salad: Combine bread, cucumber, tomato, onion and basil in a serving bowl. Drizzle over oil and vinegar. Season with salt and pepper and toss gently to combine.
Serve skewers garnished with basil. salad and aioli.
