Oregano Lamb And Bulgur Wheat - cooking recipe

Ingredients

3.5 oz bulgur wheat
1 lb diced lamb
1 None medium red pepper, seeded, cut into 3/4 inch pieces
1 None medium yellow pepper, seeded, cut into 3/4 inch pieces
2 tsp dried oregano leaves
1 None small cucumber, halved, seeded, finely chopped
2 stalks celery, finely chopped
1 1/2 tbsp finely chopped fresh mint leaves
1 1/2 tbsp finely chopped fresh flat-leaf parsley leaves
2 None spring onions, finely chopped
2 None lemons, 1 juiced, 1 cut into wedges
1 clove garlic, minced

Preparation

Place bulgur wheat in a glass bowl. Add 3/4 cup boiling water then set aside for 15 mins, or until softened. Drain.
Meanwhile, preheat a grill pan (or grill) over medium-high heat. Thread lamb and peppers onto 8 skewers. Lightly coat with oil then grill for 2 mins per side for medium-rare, or until cooked to your liking. Transfer to a plate and sprinkle with oregano. Cover with foil and let rest for 5 mins.
Add cucumber, celery, mint, parsley, onions, lemon juice and garlic to bulgur wheat and stir to combine. Season.
Spoon bulgur wheat salad onto serving plates. Top with lamb skewers. Serve immediately with lemon wedges.