Step 1Place beef in a medium bowl and sprinkle with 1½ teaspoons of oregano. Toss well to coat.
Step 2Coarsely chop 1 1/2 capsicums into 24 pieces. Thread the beef, onion and capsicum alternately onto 8 large metal or wooden skewers. Drizzle beef and vegie skewers with the olive oil.
Step 3Heat a large non-stick frying pan over medium-high heat. Cook the skewers, turning, for 6–8 minutes until browned, or cooked to your liking.
Step 4Meanwhile, thinly slice the remaining capsicum. Arrange sliced cucumber and capsicum on a serving plate. Drizzle with 1 tablespoon of lemon juice. Combine the crumbled feta and remaining oregano in a small bowl and scatter over the cucumber salad.
Step 5Transfer the skewers to serving plates. Add the remaining lemon juice to the hot pan and bring to the boil. Spoon the pan juices over the skewers and serve with cucumber salad and wholegrain sourdough. Sprinkle skewers with the lemon zest, and serve.