1 Combine the olive oil, vinegar, lemon juice, cumin and honey. Place half of the marinade in a shallow dish (reserve remaining marinade). Add lamb, and turn to coat. Cover and set aside in fridge for at least 30 minutes.
2 Meanwhile, cook barley in a large saucepan of boiling water for 25 minutes. Refresh under cold running water. Drain well. Transfer barley to a large bowl.
3 Thread lamb and zucchini onto skewers. Place a chargrill pan or barbecue hotplate over high heat. Lightly spray skewers with olive oil. Cook the skewers for 6–8 minutes, turning, or until lamb is cooked to your liking. Transfer to a plate, cover with foil, set aside for 5 minutes.
4 Meanwhile, add beetroot, onion, spinach, dates and the reserved marinade to the large bowl containing the barley, and toss gently to combine. Season with cracked black pepper.
5 Serve lamb skewers on the barley salad with lemon wedges.