||Cut lamb into 2.5cm cubes. Toss lamb cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
||Thread the lamb onto the skewers. Preheat the barbecue char-grill plate to hot before adding the lamb skewers.
||Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking.
||Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
||Serve with the yoghurt and lemon wedges.