Marinate the diced lamb into a mixture of olive oil, lemon juice, crushed garlic, chopped rosemary and seasoning. Add chunks of courgette and aubergine, toss all to coat with marinade and thread onto the sticks for grilling. Meanwhile prepare a red salsa made with the following (add more, or less, items if you wish - follow your personal preferences).

Ingredients - serves 4

lamb kebabs:
600g diced lamb
2 courgettes
1 aubergine
2 cloves garlic
juice of a small lemon
4 tbsp olive oil
sprig fresh rosemary
salt, pepper

suggested salsa ingredients:
1 medium red onion, chopped
4 large tomatoes, deseeded
2 cloves of garlic, crushed & finely chopped
2 red peppers, deseeded, diced
1-2 red chillis, deseeded, finely chopped (with due care and attention...)
1 can red kidney beans, drained & rinsed
olive oil
salt
pepper
lime juice to taste
fresh coriander leaf, chopped

Method

Crush the garlic and place in a plastic bag with lemon juice, olive oil, salt, pepper and torn rosemary leaves. Add to the marinade the diced lamb, chunks of aubergine and courgette, seal and refrigerate for a couple of hours. Soak bamboo kebab sticks in water for 10 minutes (to prevent them from becoming charred on the grill) then thread with marinated lamb and vegetables.

Toss together all the salsa vegetables and season. Add olive oil and some lime juice to taste. Cover and set aside to mellow for an hour.

Place the kebabs on a hot grill or barbecue, cook until browning - but don’t overcook, the lamb should be left pink - it could take 3-4 minutes each side.

Fold the fresh coriander into the salsa immediately before serving and divide between 4 plates. Sit a kebab on its stick beside the salsa and serve with boiled rice or crusty bread.