Cut the meat into 2cm cubes. Mix the raz el hanout with olive oil and seasoning. Skewer the meat and cook on a hot griddle or under a grill for around 5 minutes, depending on how you like your meat cooked.
Soak the raisins in water for 15 minutes and then drain.
Peel and dice the garlic. Dice the courgettes into 2cm cubes. Pick and chop the mint.
Heat a frying pan until hot and add the olive oil. Fry the courgettes until golden brown. Add the garlic and pine nuts and cook further 2 minutes. Remove from the heat. Squeeze in the lemon juice, add the raisins and finish with the chopped mint. Season with salt.
Serve immediately with the lamb skewers.
«For extra flavour, marinate the lamb overnight and add some extra ingredients such as garlic, chilli and chopped coriander.»