Step 1

Cut 2 x 400g round lamb roasts into 3cm pieces, 1 large red capsicum into 3cm pieces and 1 red onion into wedges. Thread alternately onto 10 bamboo skewers. Place in glass or ceramic dish.

Step 2

Combine 2 tablespoons extra virgin olive oil, 1 tablespoon dried oregano leaves, 2 teaspoons fresh thyme leaves, 1 garlic clove, crushed and 1 lemon, juiced. Drizzle over lamb skewers and turn to coat.

Step 3

Heat a frying pan over a medium-high heat. In batches, cook the skewers, turning often, for 10 minutes or until cooked through. Serve with a salad of baby cos lettuce leaves, tomato, feta, Lebanese cucumber and olives.