Lamb kebabs with feta sauce and potato fry-up

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.