My husband classifies this dish as "fancy barbecue food"!
350g lean lamb, diced
1 tablespoon olive oil
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 tablespoon rosemary leaves, chopped
6 stalks of rosemary
1 red capsicum, chopped into equal sized pieces (2-3 cm square)
1 green capsicum, chopped into equal sized pieces (2-3 cm square)
1 red onion chopped into quarters, with layers separated
1 zucchini, sliced thinly
Salt and pepper
Place lamb into a bowl with olive oil, oregano, rosemary, salt and pepper. Cover and place in refrigerator to matinate for an hour (or longer).
To assemble skewers
Take your rosemary stalks and trim them so they are all the same length.
Remove rosemary leaves from each stalk leaving 4-5 cm of leaves on at the top
Thread vegetables and marinated lamb onto each rosemary stalk. See pics below for how I did it. This is your opportunity to be creative!
When all skewers have been assembled, brush or spray with a little olive oil and cook on the barbecue or grill, turning regularly until cooked through.