Step 1

Combine spices, honey, garlic, molasses, parsley, 1 tablespoon chopped mint and 1 tablespoon oil in a bowl and season. Add lamb, tossing to coat, and marinate in fridge for at least 30 minutes or overnight. If using bamboo skewers, soak 8 in water for 30 minutes.

Step 2

Preheat a chargrill pan or barbecue to medium-high. Thread the lamb onto 8 skewers. Cook the skewers, turning, for 10-12 minutes until charred but still slightly pink in the centre. Rest, loosely covered, while you make the tomatoes.

Step 3

Toss tomatoes, vinegar and remaining mint and oil together, then season.

Step 4

Serve lamb with pitas, tomatoes, baba ghanoush, extra mint and lemon wedges.