In a large bowl, combine the olive oil, rosemary, thyme, salt, and pepper. Add the lamb pieces and make sure they are well-coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 1 hour, ideally longer. This allows the lamb to absorb all the wonderful flavors.

While the lamb is marinating, mix the drained yogurt, finely diced cucumber, mint leaves, green onions, lemon juice, ground cumin, salt, and pepper in a separate bowl. Stir gently until everything is well combined. Set it aside in the refrigerator to chill. This chutney acts as the perfect cooling counterpoint to the warmth of the grilled lamb.

Heat 1 tablespoon of olive oil in a pan over medium heat. Season the eggplant rounds with salt and pepper. Sauté them until golden and tender, about 3-4 minutes on each side. Add the halved cherry tomatoes, lemon juice, and balsamic vinegar. Cook for another few minutes until the tomatoes soften. Remove from the heat and set aside.

Once the lamb has finished marinating, take it out of the bowl. Thread the marinated lamb pieces onto skewers, alternating with cherry tomatoes for added flavor and color. Make sure not to overcrowd the skewers, allowing space for even cooking.

Preheat your grill to medium-high heat. Once hot, place the skewers on the grill and cook for approximately 8-10 minutes, turning occasionally to achieve an even char. You want the lamb to be cooked to your desired doneness, but medium-rare often yields the best results.

Once done, remove the kebabs from the grill and let them rest for a few minutes. This allows the juices to redistribute. Serve warm with the minted cucumber chutney and the tomato-eggplant jam alongside the warm pita loaves.