Marinated Greek lamb skewers

Ingredients:

2 tablespoons extra virgin olive oil
2 teaspoons grated lemon rind
1 teaspoon dried oregano leaves
1 clove garlic, crushed
800g lamb backstraps, cut into 3cm pieces (or diced lamb)
8 wholemeal pitta bread
lemon wedges, for serving

Greek salad
2 large (440g) tomatoes, chopped coarsely
1 (130g) Lebanese cucumber, halved
lengthways, sliced diagonally
½ small (50g) red onion, sliced thinly
½ cup (60g) seeded black olives
125g fetta cheese, cut into cubes
1 tablespoon extra virgin olive oil
¼ teaspoon dried oregano leaves

Direction:

1. Combine the oil, rind, oregano, garlic and salt and pepper in a small bowl; mix well.
2. Thread lamb onto 8 skewers. Rub lemon mixture all over lamb.
3. Cook skewers on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.
4. Greek salad: Meanwhile, combine the tomato, cucumber, onion, olives, fetta, oil and oregano in a medium bowl, season to taste with salt and pepper.
5. Serve skewers with lemon wedges, pitta bread, Greek Salad and drizzle with extra virgin olive oil and sprinkled with parsley leaves.