Preheat the oven to 220ºC, fan 200ºC, gas 7. If you're using wooden skewers, soak them in water for at least 30 minutes.
In a large non-metallic bowl, mix 40ml of the lemon juice, the lemon zest, 1 tablespoon of the olive oil, the garlic and honey. Place the turkey in the marinade and mix well. Cover the bowl with clingfilm. Leave in the fridge to marinate for 15-30 minutes. Meanwhile, place the potatoes in a roasting tin, drizzle over the remaining 1 tablespoon of oil and season with freshly ground black pepper. Mix well and bake for 40-45 minutes, until the potatoes are cooked through and golden.
Preheat the barbecue or grill to medium. Wrap the turkey pieces in a strip of roasted red pepper. Roll up the courgette ribbons and thread them onto the 8 skewers, alternating with the turkey pieces. Add a folded piece of lemon peel about halfway down each skewer.
Brush with oil and barbecue or grill for 10-15 minutes, turning from time to time, until cooked through and no pink remains.
Meanwhile, make the salsa. In a medium bowl, mix together the tomatoes, spring onions, dried herbs and remaining lemon juice. Season with freshly ground black pepper. Serve the turkey skewers with the salsa and roasted potatoes.