Oregano & paprika lamb kebabs with Greek salad

Ingredients
* 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
* 1/2 cup (95g) small black olives
* 100g feta, coarsely crumbled
* Extra virgin olive oil, to serve

Method
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.

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