2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tbsp paprika
2 tbsp Harissa, plus extra to serve
4 garlic cloves, finely minced
½ tsp ground cinnamon
800g lean minced lamb
freshly chopped coriander and flatbreads, to serve
For the yoghurt
3 carrots, coarsely grated
2 tsp cumin seeds, toasted
200g pot Greek yogurt
small handful chopped coriander
small handful chopped mint
Soak 8 wooden skewers in water.
Toast all the whole spices in a small pan.
Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon.
Scrape into a bowl with the meat, season and squish together with your fingers.
Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.
When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through.
The fat from the kebabs can cause flare-ups, so be careful.
While the kebabs are cooking, mix all the ingredients for the yogurt.