Combine the olive with the honey, garlic, lemon juice, herbs and chilli. Clean the mushrooms and cut the onion, eggplant and zucchini into cubes approx 2 cm thick.
Pour over the marinade with the lamb and set aside to marinate for at least 30 minutes.
Thread the lamb and vegetables onto pre soaked bamboo skewers, reserving the marinade to baste. Seal the meat under a hot grill or on a hot plate for 5 - 6 minutes turning occasionally. Reduce the heat and cook for a further 3 - 4 minutes for medium and 4 - 5 for well done.
Note: Rosemary stems from the garden can be used instead of wooden skewers. Strip the leaves and soak the stems for 10 minutes as you would bamboo skewers.