Oregano & paprika lamb kebabs with Greek salad

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Serves 4

400g lamb fillets, cut into 2cm pieces
2 garlic cloves, crushed
2 tbs olive oil
1 tbs dried oregano
1 tbs sweet paprika
1 tbs lemon juice
Afghan or Lebanese bread, to serve
Greek yoghurt, to serve
Lemon wedges, to serve

Greek salad
2 green bullhorn capsicums,
thinly sliced crossways
2 Lebanese cucumbers, coarsely chopped
200g cherry tomatoes, quartered
1 small red onion, thinly sliced into rings
½ cup (95g) small black olives
100g feta, coarsely crumbled
Extra virgin olive oil, to serve

1. Combine lamb, garlic, oil, oregano, paprika and lemon juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
2. Thread the lamb evenly among 12 bamboo skewers. Preheat a barbecue or chargrill pan on high. Add the skewers and cook, turning occasionally, for 6-8 minutes for medium or until cooked to your liking. Remove from heat and set aside to rest.
3. Meanwhile, for the Greek salad, combine capsicum, cucumber, tomato, onion, olives and feta in a large bowl. Drizzle with oil.
4.  Divide lamb among serving plates. Serve with Greek salad, bread, yoghurt and lemon wedges, if desired.

Tip: Soak bamboo skewers in cold water for 15 minutes before adding the lamb. This will prevent them burning during cooking.

Photography: Andrew Lehmann.  Styling: Michelle Noerianto