Combine the oil, rind, oregano, garlic and salt and pepper in a small bowl; mix well.
Thread lamb onto 8 skewers. Rub lemon mixture all over lamb.
Cook skewers on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.
Greek salad: Meanwhile, combine the tomato, cucumber, onion, olives, fetta, oil and oregano in a medium bowl, season to taste with salt and pepper.
Baba Ghanoush: Combine the Baba Ghanoush, parsley and juice in small bowl. Cook the pitta on a heated, oiled grill plate (or grill or barbecue) until heated through.
Serve skewers with lemon wedges, pitta bread, Greek Salad and Baba Ghanoush drizzled with extra oil and sprinkled with parsley leaves.
Not suitable to freeze or microwave.
Cook's note: If you’re using bamboo skewers, soak them in water for at least 30 minutes before using to prevent scorching and splintering.