Shish Kebab-style marinated lamb cubes on flatbread

Cubes of marinated lamb shoulder grilled on skewers with onion and pepper, served on flatbread with garlic yoghurt, sumac, pickled chillies and fresh herbs.

Ingredients

• 700 g lamb shoulder, cut into 3 cm cubes
• 1 red onion, cut into 3 cm chunks
• 1 green pepper, cut into 3 cm chunks
• 1 red pepper, cut into 3 cm chunks
• For the marinade: 4 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, crushed
• 1 tbsp tomato purée
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• To serve: warm flatbread, garlic yoghurt, sumac, pickled chillies, parsley

Method

1. Marinate the lamb. Combine all marinade ingredients in a bowl, add lamb cubes and toss to coat. Marinate for at least 1 hour, ideally 4 hours.

2. Soak wooden skewers in water for 30 minutes if using wooden ones.

3. Thread onto skewers. Alternate lamb, onion, pepper — aim for 5-6 pieces of lamb per skewer with veg between each. Don’t pack too tightly or the inside won’t cook.

4. Heat the grill to maximum. You want a hard, direct heat that sears the outside immediately.

5. Cook for 3-4 minutes per side, rotating to char all sides. The lamb should be browned and slightly charred on the outside, still pink and juicy inside — well-done lamb on shish is a tragedy.

6. Rest for 3 minutes off the heat, then slide the meat and veg off the skewer onto warm flatbread. Top with garlic yoghurt, a sprinkle of sumac, pickled chillies and parsley. Eat with your hands.

Notes

Lamb shoulder has the fat and connective tissue to stay juicy at high heat. Leg would work but lean cuts dry out.