GARLIC AND SUMAC LAMB SHASHLIKS WITH CHICKPEA SALAD

Light, fragrant and delicate, these Moroccan-inspired lamb kebabs are a barbecue beauty, at the beach or in your backyard!

Preparation time 15 mins Cooking time 15 mins Serves 4

750g lamb mince

8 cloves garlic, minced

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground sumac

1 tsp ground coriander

2 free-range egg yolks

Sea-salt flakes and freshly ground

black pepper, to season

1 cup breadcrumbs

4 large carrots, peeled and

coarsely grated

400g can chickpeas, drained

Œ/‘ cup currants

Œ/‘ cup flaked almonds, toasted

4 green shallots, very finely sliced

Œ/‘ bunch mint leaves, plus extra,

to garnish

Finely grated zest and juice of

2 lemons, plus extra cheeks, to serve Œ/– cup extra virgin olive oil

Pita bread and yoghurt, to serve

STEP 1 Combine mince, garlic, spices and egg yolks in a bowl, mix thoroughly, then season generously. Add breadcrumbs, then mix again. Set aside for 5 minutes, then divide into 12 oval-shaped rissoles.

STEP 2 Put carrot, chickpeas, currants, almonds, sliced shallots and mint in a large bowl. Mix well, then add zest, juice and half of the oil. STEP 3 Drizzle shashliks with remaining oil. Cook on a moderate barbecue flat plate for 15 minutes, turning several times. Serve with salad, pita, yoghurt, extra mint and lemon cheeks.