Taking inspiration from the middle east’s vast cuisine, these kebabs are a far cry from what you might have on a late night after the pub. When cutting the lamb for the skewers, keep it small so the pieces once threaded on skewers have an opportunity to go crispy and gnarly on the outside and beautifully tender inside.
800g lamb leg, diced into chunks
5 cloves garlic, grated
2 tbsp olive oil
1 heaped tbsp ras el hanout
Handful flat leaf parsley or coriander leaves
200g tub hummus
4 large pitta bread
For the lemon and saffron yoghurt:
200g greek yoghurt
A small pinch of saffron threads
1tbsp boiling water
2 garlic cloves, finely grated
Zest of ½ lemon
Sea salt and ground black pepper
For the pickled onion:
2 red onions, finely sliced
1tbsp coriander seeds
Juice of ½ lemon
A pinch of sugar
1tbsp extra virgin olive oil