Preparation

• 1
  Soak wooden skewers, if using, in cold water to prevent them from burning.
• 2
  Cut the lamb into bite sized cubes. In a bowl, mix a marinade using the juice of half a lemon, a tablespoon of olive oil, 2 peeled and crushed cloves of garlic and finely chopped oregano and rosemary. Marinate the lamb and chill in the fridge.
• 3
  Heat the oven to 210 degrees or 190 degrees fan oven.
• 4
  Cut the sweet potatoes into thick chips. Warm an oven tray lightly brushed with olive oil. Scatter the chips on the tray, sprinkle with salt, paprika and a drizzle of olive oil and bake, turning once, for 35-40 minutes, until browned.
• 5
  Peel and trim the shallots and soak in hot water for 5 minutes.
• 6
  Halve the shallots. Deseed the peppers and cut into bite sized pieces. Chop the courgettes into fairly thick slices. Preheat the grill.
• 7
  Thread four skewers with lamb, peppers, courgette and shallot. Grill for 15-20 minutes, or until the lamb is cooked and the vegetables are tender and slightly charred, turning mid way through cooking. Serve with sweet potato chips and lemon wedges.