A big crop of summer squash calls for kabobs. Thread zukes with chunks of lamb – and don’t forget the fresh herbs!

Recipe:

1. In a large bowl, combine chunks of lamb shoulder and half moons of zucchini with olive oil, salt, pepper, chopped fresh rosemary and chopped fresh oregano.
2. Thread onto skewers and grill for 15 minutes for medium well-cooked lamb and until nicely charred.
3. Drizzle with a bit of red wine vinegar and top with crumbled feta to serve.