Lahm Meshwi (Lamb Skewers with Grilled Vegetables and Garlic Yoghurt)

Ingredients

• 700 g diced lamb leg
• 3 tbsp olive oil
• 3 garlic cloves
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 1 lemon
• 2 onion
• 2 green pepper
• 4 tomatoes
• 300 ml natural yoghurt
• 1 tsp dried mint
• 20 g fresh flat-leaf parsley
• 4 flatbreads

Method

1. 1

   Mix 2 tbsp olive oil with 2 crushed garlic cloves, the allspice, cinnamon, the juice of half the lemon and 1 tsp salt. Toss with the diced lamb leg and leave for 15 minutes.

2. 2

   Cut the onions into wedges and the green peppers into 3cm squares. Thread the lamb onto 8 skewers, alternating with the onion and pepper. Halve the tomatoes and brush with the remaining olive oil.

3. 3

   Heat the grill to high. Grill the skewers for 10-12 minutes, turning every few minutes, until charred outside and cooked to your liking, with the tomatoes cut side up alongside for 6-8 minutes.

4. 4

   Meanwhile, stir the remaining crushed garlic, the dried mint and a pinch of salt into the natural yoghurt.

5. 5

   Warm the flatbreads on the grill for 30 seconds. Serve the skewers on the bread to catch the juices, with the grilled tomatoes, garlic yoghurt, chopped parsley and the rest of the lemon in wedges.