1.In a shallow dish, combine juice, garlic and oregano. Add lamb and toss to coat. Cover and marinate in the fridge at least 2 hours, basting occasionally.
2.Preheat a barbecue plate on medium. Thread lamb and haloumi alternately onto skewers. Barbecue 8-10 minutes, turning and basting with marinade, until cooked through and cheese is golden.
3.To make herbed salad; toss all ingredients together in a large salad bowl and season to taste.
4.Serve skewers with salad, grilled lemon and flat bread.
If preferred, use boned lamb leg or shoulder. Make salad just before serving and drizzle with a little red-wine vinegar.Note