Lemon and Oregano Lamb Kebabs

• 600 grams leg of lamb diced
• 1 bunch oregano freshly chopped, small bunch
• 2 tablespoons olive oil
• 1 x salt and black pepper
• 150 grams greek yogurt
• 1/2 each cucumbers de-seeded and finely chopped
• 1 bunch mint leaves shredded
• 1 each lemon zested and juiced
• 1 x salt and black pepper
• 4 each flatbread warmed
• 1 leach lemon cut into 4 wedges
• 1/2 each red onion sliced
• 1 bunch parsley leaves picked, small bunch

1. 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.
2. In a small bowl, mix together the Greek yoghurt, cucumber and mint and then season with salt and pepper and set aside.
3. Preheat a griddle pan or BBQ.
4. 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.
5. 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.
6. Serve with Shloer.

oregano freshly, olive oil, salt, greek yogurt, cucumbers, mint, lemon zested, salt, flatbread warmed, lemon, red onion, parsley

Taken from recipeland.com/recipe/v/lemon-oregano-lamb-kebabs--51193 (may not work)