Method:
1 For the almond skordalia, pour 1 tbs boiling water over the bread. Stand for 5 minutes. Place the bread, almonds and garlic in a food processor, process until finely chopped. Add lemon juice. With motor running, slowly pour in oil and process until combined. Add a little cold water if mixture is too thick, taste and season with salt and pepper.
2 Cut lamb into strips and thread onto wooden skewers. Combine the lemon juice, olive oil, garlic, oregano and salt and pepper. Spoon over the lamb and turn to coat.
3 Heat a char-grill pan over high heat. Char-grill skewers for 2 minutes on each side for medium or until cooked to your liking. Serve the skewers with skordalia & lemon wedges.

Note Skordalia is a thick greek dip. Leftovers can be stored in an airtight container in the fridge for 3 days, thin down with a little cold water or olive oil.