Preheat the grill to hot.
Combine the olive oil with the chopped thyme sprigs.
De-seed and cut 1 green pepper, 1 yellow pepper and half a red pepper into 1 inch squares, then thread the diced lamb, green, yellow and red pepper onto the wooden skewers as evenly as possible to make the brochettes. Brush with the thyme oil and season well. Grill for 8-12 minutes, turning occasionally to ensure even even cooking.
Remove from the grill when ready and allow to rest, covered with aluminium foil, for 2-3 minutes.
Meanwhile, bring a large saucepan of salted water to the boil and blanche the courgette for 1 minute. Arrange the pitta halves in serving bowls. Drain the courgette and spoon into the base of the bowls on top of the pitta.
Sit the brochettes across to bowls when ready to serve. Garnish with the vine cherry tomatoes. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.