Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least half an hour, or overnight.
Combine the salsa ingredients and set aside.
Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning until lightly charred.
Spoon over a little of the salsa. Serve with extra salsa, flat bread and salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.