Ingredients

• 800g lamb leg steaks, cut into 3.5cm pieces
• 2 teaspoons dried oregano leaves
• 2 garlic cloves, crushed
• 1 lemon, rind finely grated, juiced
• 80ml (1/3 cup) extra virgin olive oil
• 8 fresh bay leaves
• 600g kipfler potatoes, scrubbed, cut into 1.5cm-thick slices
• 80g Jalna Greek Yoghourt Natural
• 60g smooth feta, crumbled
• 1 tablespoons water
• 3 small zucchini, cut into 1cm-thick rounds
• Dried oregano leaves, extra, to serve

Method

• Step 1 Combine the lamb, oregano, garlic, rind, 1 tbs juice and 1 tbs of the oil in a bowl. Season. Toss to coat. Thread lamb and bay leaves onto 8 metal skewers. Set aside to marinate.
• Step 2 Place the potato in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 minutes or until just tender. Drain. Pat dry with paper towel.
• Step 3 Meanwhile, process the yoghurt and feta in a food processor until almost smooth. Add water and 1 tbs remaining juice. Process until smooth. Season with pepper.
• Step 4 Preheat a chargrill or barbecue on medium-high. Spray lamb with olive oil. Cook, turning, for 5 minutes for medium or until cooked to your liking. Transfer to a plate. Drizzle with 1 tbs remaining juice and rest for 5 minutes.
• Step 5 Meanwhile, heat 2 tbs remaining oil in a large non-stick frying pan over medium-high heat. Add the potato. Cook, turning, for 5 minutes or until golden. Transfer to a bowl.
• Step 6 Heat remaining oil in pan. Add zucchini. Cook, turning, for 3 minutes or until golden. Transfer to the bowl. Season. Toss to combine. Serve with kebabs. Drizzle with the yoghurt and feta sauce. Sprinkle with oregano.