To Make Kebabs:
500-600 grams lamb, beef or chicken (diced for threading onto bamboo skewers)
3-4 cloves garlic
2 teaspoons dried oregano
Juice of 1 lemon
1-2 tablespoons extra virgin olive oil
A few fresh oregano leaves, squeeze of lemon juice and plain Greek yoghurt
Combine garlic, dried oregano, lemon juice and oil in a glass bowl with protein of choice, cover and let marinate for 30 mins.
Thread onto bamboo skewers alternating with your choice of vegetables. I used red capsicum, red onion and mushrooms. You could add nearly any other firm vegetable.
Cook over grill plate until meat is cooked to your liking.
Serve on a bed of fresh green leafy vegetables, dollop yoghurt over kebabs and scatter with fresh oregano leaves and a squeeze of lemon juice if desired.