Lemon and Oregano Lamb kebabs

• 1-1/3 lb. diced leg of lamb
• Small bunch of oregano chopped
• 1 lemon zested and juiced
• 2 tbsp. olive oil
• Salt and pepper
• 5-1/3 oz. Greek yoghurt
• 1/2 a cucumber de-seeded and finely chopped
• Small bunch of mint, shredded
• Salt and pepper
• 4 warmed flat breads
• 1 lemon cut into 4 wedges
• 1/2 red onion sliced
• Small bunch of picked parsley

1. 1.
2. In a medium sized bowl, place in the lamb with the oregano, lemon and olive oil, season with salt and pepper and set aside for 20 minutes to marinade.
3. 2.
4. In a small bowl, mix together the Greek yoghurt, cucumber and mint and then season with salt and pepper and set aside.
5. 3.
6. Preheat a griddle pan or BBQ.
7. Then divide the lamb between four skewers and place on the griddle or BBQ and cook for three minutes each side, the lamb should be slightly pink in the middle.
8. When the lamb is cooked, divide between four warm plates and serve with the cucumber and mint yoghurt, flat breads, lemon wedges, red onion and parsley.
9. 4.
10. Best served with Shloer

lamb, oregano, lemon, olive oil, salt, greek yoghurt, cucumber, mint, salt, flat breads, lemon, red onion, parsley

Taken from www.foodgeeks.com/recipes/22007 (may not work)