The lemon brings freshness to these kebabs, whilst they are nicely complemented by the mango salsa; a burst of flavours in the mouth!

Prepare the salsa: Dice the tomatoes, mango and red onion. Place in a bowl.

Add the minced coriander and mint, the grated ginger, the lemon juice and olive oil. Season with salt and pepper. Mix well and reserve.

Preheat your barbecue.

Cut the meat into 1 1/2 to 1 3/4-inch cubes. Season with salt and pepper. Brush with olive oil.

Wash and pat dry the zucchini and cut it in chunks of about the same size of the meat.

Cut the lemons in quarters and each quarter in half (depending on the size of your lemon, quarters might be small enough). Peel the small onions.

Thread the meat, onions, lemon and zucchini chunks onto the skewers.

Place on the grill and cook for 5 minutes. Turn and cook again for 5 minutes.

Serve the kebab with the salsa

Notes: you can use regular tomatoes instead of the cherry tomatoes. I like to use the cherry tomatoes because they are usually very red and sweet.