Lamb souvlaki with bulgar, tomato and feta salad

Instructions

1. Soak the skewers in water for 10 minutes, to prevent burning.
2. In a medium bowl, combine the lamb pieces, dried oregano and 2 teaspoons of the olive oil. Thread the lamb and courgette rounds onto the wooden skewers.
3. In a large heat-proof bowl, place bulgar, cover with boiling water and set aside to soak for 4 minutes. Drain, pressing the bulgar with the back of a spoon to remove any excess water.
4. In a large bowl, combine spring onions, tomato, cucumber, parsley, feta, lemon juice, remaining olive oil and bulgar. Season with black pepper.
5. Heat a chargrill pan or barbecue hotplate to medium-high. Cook skewers, turning, for 5–6 minutes, or until cooked to your liking. Transfer skewers to a plate, cover with foil and set aside to rest for 3 minutes.
6. Serve the skewers with bulgar salad and a dollop of yoghurt.