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