For the kebabs
2 garlic cloves, chopped
3/4 tsp ground cumin
600 g diced lamb, preferably leg
For the salad
6 good quality ripe tomatoes, quartered, seeded and diced finely
2 spring onions, finely sliced
1 green pepper, finely sliced
1 green chilli, finely diced, (option to remove the seeds if you don’t want it spicy)
1/2 cucumber, seeds scraped out, finely diced
handful flat leaf parsley, chopped
handful mint, chopped
1 garlic clove, finely minced with salt
1/2 lemon, juice only
4 tbsp extra virgin olive oil
100g feta cheese, diced
few leaves fresh oregano
Mix together the garlic, cumin and lamb, then leave to marinate at room temperature for a few hours, or overnight in the fridge.
Half an hour before you plan to eat, thread the lamb onto skewers and put a griddle pan on a high heat until smoking hot.
In a big mixing bowl, combine the tomatoes, onion, pepper, chilli, cucumber, herbs and garlic. Season with salt and pepper, squeeze over the lemon juice, drizzle over the oil and crumble over the feta. Sprinkle with oregano leaves.
Once the griddle pan is smoking hot, lay the kebabs on it. Turn once after 5-7 minutes. After a further 5 minutes, remove the lamb from the heat and leave to rest for a couple of minutes over a bowl. Serve the kebabs with warm flatbread, pickled chillies and your salad.