Instructions: Mix the lamb with all the other ingredients. Either pound in a pestle and mortar for 10 minutes to achieve a smooth consistency or give a quick whizz in the food processor. Leave to stand for at least an hour for the flavours to mingle.

When you are ready to cook, wet your hands with a little water and take a piece of the meat mixture about the size of a walnut. With your fingers, mould this along the length of a metal or wooden skewer. The kebabs are at their best cooked over charcoal, but can also be cooked under a pre-heated hot grill, or on a ridged grill placed over a high heat. Turn frequently and cook for 5-6 minutes. Serve with a pile of toasted cumin seeds, some coarse sea salt, a lemon and some flat bread.

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