Lamb kebabs with zucchini salad

1 Combine lamb, 2 garlic cloves, 1 tablespoon lemon zest, the first measure of olive oil and oregano. Refrigerate and marinate for 1-2 hours if possible.

2 While lamb is marinating make yoghurt sauce. Combine yoghurt, mint and the remaining garlic clove. Cover and set aside.

3 To make courgette salad, combine courgette ribbons with vinaigrette made with the second measure of olive oil and lemon juice. Set aside.

4 Remove lamb from fridge. To make kebabs, thread lamb onto skewers, alternating with capsicum and eggplant pieces.

5 Preheat oven to 200°C. Heat a large grill plate or barbecue to a medium-high heat and spray lightly with oil. Place kebabs on grill and cook for 2-3 minutes each side or until lamb is brown and cooked through and eggplant tender.

6 Meanwhile, place pita bread in oven and heat for 2-3 minutes or until slightly crisp.

7 Remove kebabs from heat, cover with tinfoil and allow to rest for 5 minutes. Serve with pita bread, yoghurt sauce and courgette salad.