Step 1

Dice the lamb into roughly bite-sized pieces, removing large pieces of fat and sinew as you go but don't over-trim - you want some fat left on to help add flavor as it cooks.

Step 2

Place the lamb in a freezer bag or dish along with the rest of the ingredients - oil, lemon, yogurt, cumin, paprika, sumac and oregano. Mix all together well then seal or cover and refrigerate. Leave to marinate for at least two hours but overnight even better.

Step 3

When ready to cook, warm up the grill/barbecue then thread the meat onto skewers. If using wooden skewers, make sure you soak in water in advance. While not traditional, I sometimes use some chunks of onion every few chunks of meat.

Step 4

Cook over a hot grill a few minutes each side (exact time depends on grill heat and thickness of meat) until meat is just cooked through. Serve with eg bread and salads.