CHARRED LAMB KEBABS WITH SAFFRON YOGHURT

(Serves 4)

Ingredients: 800g lamb leg, diced into chunks; 5 garlic cloves, grated; 1tbsp (heaped) ras el hanout; 2tbsp olive oil; 4 large pitta breads; 200g hummus; handful of flat-leaf parsley or coriander leaves; sea salt and freshly ground black pepper

For the lemon and saffron yoghurt: Small pinch of saffron strands; 2tbsp boiling water; 200g Greek yoghurt; 2 garlic cloves, finely grated; zest of ½ lemon

For the pickled onions:

2 red onions, thinly sliced; 1tbsp coriander seeds; juice of ½ lemon; pinch of sugar; 1tbsp extra virgin olive oil

Method:

1. Put the lamb into a large bowl with the garlic, ras el hanout and the olive oil. Season with sea salt and toss to combine completely.

Leave the lamb to sit, covered with cling film, in the fridge for at least one hour. Alternatively leave overnight.

2. While the lamb marinates, prepare the yoghurt sauce: infuse the saffron strands in the hot water in a small bowl and leave to stand for five minutes. Add the remaining ingredients and mix well to combine. Season and set aside.

3. To make the pickled onions toss the red onions and coriander seeds with the lemon juice and sugar and season generously with sea salt. Set aside to let the onions pickle.

4. Once the spices have permeated the meat, thread the lamb pieces onto eight metal skewers and arrange on a large baking sheet. Place the lamb skewers to cook over a hot barbecue or a scorching hot griddle pan for three minutes on each side. Turn as needed until you have a lightly charred exterior and a blushing pink interior. While the lamb cooks, toast the pitta breads on the barbecue or just in a toaster.

5. Spread each pitta with hummus, slide the lamb off the skewers and place on top of the pitta with the pickled onion and herbs. Drizzle with the yoghurt sauce.