Step 1

Combine lamb, garlic, oregano, cumin, thyme and zest in a bowl and season. Add 2 tablespoons of the oil, mix well, then thread lamb onto skewers. Set aside.

Step 2

Toss eggplant, capsicum and zucchini in remaining oil and season with salt. Cook on a barbecue grill or hot griddle pan for 8 minutes, turning several times, until lightly blackened and just tender. Cool, then mix with onion, fennel, herbs and tomatoes.

Step 3

Cook skewers on barbecue grill, drizzling with lemon juice, until just firm. Serve with pita, vegetables, yoghurt and lemon wedges, garnished with extra herbs.