Griddled lamb flatbreads with a herby yogurt

SERVES 4 READY IN 15 mins

INGREDIENTS ● 1TBSP BAHARAT SPICE MIX ● 2TBSP OLIVE OIL ● 400G LAMB

LOIN FILLET ● 2 RED ONIONS, PEELED AND CUT INTO 8 CHUNKS ● 1 AUBERGINE, CUT INTO CHUNKS ● 4 FLATBREADS

● 1 POMEGRANATE, SEEDS SCOOPED OUT ● GHERKINS, TO SERVE ● 1 LEMON, CUT INTO WEDGES FOR THE YOGURT

TOPPING ● 2TBSP TAHINI

● 8TBSP NATURAL YOGURT

● 2TSP SUMAC ● 15G DILL,

FINELY CHOPPED, PLUS EXTRA TO GARNISH ● ZEST OF 1 LEMON

● 5G MINT, LEAVES CHOPPED

YOU WILL NEED ● 6 WOODEN SKEWERS, SOAKED IN WATER

1 Heat the barbecue. Mix the baharat spice mix and the olive oil in a bowl, then toss through the lamb, onions and aubergine. Thread onto skewers. Cook the kebabs for 5 mins, turning regularly. Add the flatbreads to the grill for 1 min to warm.

2 Mix the ingredients for the yogurt topping together.

3 Once cooked, pull the kebabs off the skewers and pile onto the flatbreads. Spoon over the yogurt and top with the pomegranate seeds, pickles and extra dill. Serve with lemon wedges.

4 Alternatively, cook under a hot grill for the same time.