Cut the peppers in half, take out the seeds and white pith and cut into chunks and add to the bowl.
Slice the courgettes into 10mm slices (thick enough to push your skewer through sideways otherwise they will roll around and not cook properly) then place into the bowl.
Cut the aubergine into chunks and add to the bowl
Cut the button mushrooms in half (you don’t need to wash these) then add to the bowl.
Peel the baby shallot onions and place in the bowl, you could also use trimmed spring onions
Add the cherry tomatoes to the bowl.
Carefully slice the chilli in half lengthways, scoop out the seeds and white pith. Finely chop and sprinkle into the bowl.
Crush and finely chop five garlic cloves, scatter over the vegetables and finely grate the lemon zest into the bowl.
Drizzle over a slug or two of extra virgin olive oil and sprinkle a handful of dried cumin seeds. Pick the rosemary leaves, discarding the stalks, and sprinkle into the bowl.
Using your hands, mix everything together – season generously with flaked salt and freshly ground black pepper. At this point either place it in the fridge covered for a few hours or leave at room temperature for an hour.
Prepare your charcoal barbecue or alternatively, preheat a griddle pan on the hob to a high heat. Thread the vegetables on to the skewers and grill on the barbecue - cook until cooked through, turning every now and again and starting to blacken in places.
Once cooked, transfer the kebabs to a serving platter and serve with a fresh green salad, flat breads and harissa optional!