Ingredients for Herbed Lamb, Tomato, and Courgette Kebabs

• 1 dente de alho grande

• 1 1/2 colheres de chá de sal

• 60ml mais 2 colheres de sopa de suco de limão fresco

• 1 1/2 teaspoons black pepper

• 240ml plus 2 tablespoons olive oil

• 1/4 cup finely chopped fresh thyme leaves

• 1 1/2 tablespoons finely chopped fresh rosemary leaves

• 1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes

• 3 medium courgette (675g total)

• 24 large cherry tomatoes (350g total)

• 16 (12-inch) wooden skewers, soaked in warm water 1 hour

Mince garlic and mash to a paste with salt using a large heavy knife.

Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 180ml herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.

About an hour before grilling, halve courgette lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put courgette in another large sealable bag, then pour reserved marinade over courgette and seal bag, pressing out excess air. Marinate courgette at room temperature 1 hour. (Marinating courgette any longer will result in a mushy texture.)

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure

While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.

Transfer courgette to a bowl, reserving marinade, and thread courgette onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.

Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; courgette is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from courgette).

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