Pop the skewers in a bowl of water to soak (this helps stop them burning when you're grilling the kebabs).

Heat your grill to high. Put the red pepper on a baking tray and grill for 15 mins, turning every few mins till black and blistered on the outside. Pop in a bowl, cover with a plate and set aside to cool.

While the pepper cooks, mix 2 tsp cumin with 1 tbsp olive oil in a large, shallow dish. Season with salt and pepper. Cut the aubergine into 2cm chunks. Chop the lamb into similar-sized chunks. Add them to the dish and roll to coat in the seasoned oil. Set aside to marinate.

Pour the bulgar wheat into a large bowl and cover with 250ml boiling water. Cover with cling film or a plate set over the top and soak for 20 mins.

While the bulgar soaks, peel the garlic. Zest the lemon (keep the lemon for later). Put the garlic and lemon zest in a food processor with 1 tsp dried oregano. Peel most of the skin off the pepper, then roughly chop the flesh, discarding the seeds.Add the chopped pepper to the processor along with 1 tbsp oil. Pulse till it forms a chunky salsa.

Thread the lamb and aubergine chunks onto the skewers. Heat a large, heavy frying or griddle pan till smoking hot.

When hot, add the aubergine skewers and cook for 2 mins on each side, about 8 mins in total. Place a large, flat lid on top of the skewers while they’re cooking to add weight and create some steam.

While the kebabs grill, squeeze the juice from the lemon into the bulgar wheat. Roughly chop half the fresh oregano leaves and add them to the bulgar wheat. Season well. Stir. Taste and adjust the seasoning if necessary.

Serve the lamb skewers with the bulgar wheat, roasted red pepper salsa and a handful of lamb's lettuce. Scatter over any remaining oregano leaves to serve.