Lamb Souvlakia Recipe with Bulgar Salad

INGREDIENTS

• 3/4 lb lamb, cut from the leg into 12 equal-sized cubes
• juice form 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped (or 1/2 tablespoon dried)
• 1/2 teaspoon salt
• 1 cup bulgar
• 2 cups water
• 1 spicy pepper (I used jalepeno), diced
• 1/2 cucumber, sliced thin
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup feta cheese (optional)
• juice from 2 limes
• olive oil
• salt to taste