Cut the lamb into larger cubes, put in a dish, add oregano, lemon juice, oil, wine and 1 tablespoon Vegeta.
Mix all and let it rest overnight in a fridge covered by transparent foil.
Arrange the marinated meat on the wooden kebab sticks together with fresh pepper cut into pieces.
Season the prepared kebabs on all sides with salt and pepper.
Fry the ready kebabs on a grill or in a grill pan until they are deep golden colour.
Wash tomato and cucumber, clean the onion and cut all into slices.
Wash the pepper and cut in strips, and feta cheese into cubes.
Prepare a dressing with olive oil and vinegar, sprinkle with oregano and stir well together.
Serve with Greek rustic salad made of feta cheese, cucumber, tomato and black olives.
Meat will remain juicy and tender if fried briefly and then left 4 minutes to rest. Then serve immediately.