8 wooden skewers
500g lean lamb leg steak, fat trimmed, cut into 2cm pieces
1 teaspoon dried oregano
1 tablespoon olive oil
2 small zucchini, cut into 1cm-thick rounds
3/4 cup burghul
4 long green shallots, thinly sliced
3 large vine-ripened tomatoes, deseeded, diced
1 continental cucumber, diced
1/2 cup flat-leaf parsley leaves, chopped
50g reduced-fat feta, crumbled
1 tablespoon lemon juice
1/3 cup reduced-fat Greek-style yoghurt, to serve
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.
