Trim the lamb steaks and cut them into 1 1/2-inch cubes.

Trim the bell peppers, and cut them into 1 1/2-inch squares.

Trim the ends from the zucchini, and cut them into 1/2 inch thick discs.

Place the ingredients on the skewers being careful not to push them together too tight. (If they are too tight, they will steam rather than grill.)

Place the skewers on large rimmed cookie sheets. Drizzle them liberally with olive oil while you turn them. Squeeze fresh lemon juice over the tops, season well with salt and pepper, and let them marinate at room temperature for 30 to 60 minutes.

Preheat the BBQ grill — gas or charcoal.

When the grill is ready, make sure the meat and vegetables are well coated with oil and lemon juice. Place the meat on the grill first, as it has the longest cooking time. Add the other vegetables a while afterwards, putting them at a slightly cooler place on the grill. Turn the skewers until all ingredients are done - approximately 5-8 minutes.

Slide the meat and vegetables off their skewers onto a platter.

Garnish with lemon wedges and serve with rice or rice pilaf.