Step 1 Combine 1 teaspoon of the dried mint with lemon juice and olive oil in a shallow ceramic or glass dish. Add lamb cubes to dish and stir to coat; cover and leave to marinate for 30 minutes.
Step 2 Thread lamb cubes, tomatoes and zucchini rounds alternately onto prepared skewers. Place a grill pan over high heat or heat a barbecue hotplate to high. Spray kebabs with olive oil, then grill, turning, for 5–6 minutes, or until vegies are lightly charred and meat is cooked to your liking.
Step 3 Meanwhile, combine cannellini beans, rocket and roast capsicum in a large bowl. Add extra lemon juice and olive oil to bowl; toss. Combine yoghurt with remaining dried mint in a small bowl to make mint yoghurt dressing.
Step 4 Drizzle kebabs with dressing and serve with rocket salad.
NOTE: Nutrition information, time to make and costings apply to main dinner recipe only.