Greek-style lamb kebabs with tzatziki

To make marinade mix oregano, olive oil and garlic in a shallow dish. Add lamb, turning to coat thoroughly. Lightly season, then cover with plastic wrap and refrigerate for anywhere from 2 hours up to overnight - the longer you leave it, the better the result.

If using bamboo skewers, soak in hot water for 30 minutes prior to use.

Preheat grill plate or barbecue grill to high.

Thread lamb onto eight skewers. Grill for 2 minutes each side - 8 minutes in total - or until done to your liking.

Meanwhile in a bowl, combine garlic, yoghurt, cucumber, onion, parsley and mint to make the tzatziki and lightly season. Serve alongside kebabs and offer a salad.