Step 1

Soak 12 wooden skewers in water for 10 minutes. Mix sumac, yoghurt, lemon juice and garlic in a bowl. Add lamb and toss to coat. Stand while you make the salad.

Step 2

Place beetroot, sultanas and two-thirds of the mint in a bowl. Combine vinegar, sugar and 2 tablespoons oil, then season and pour over the beetroot mixture. Set aside.

Step 3

Thread the lamb onto skewers and season. Heat remaining 1 tablespoon oil in a large non-stick frypan over medium heat. In 3 batches, cook the skewers, turning, for 8-10 minutes for medium or until done to your liking.

Step 4

Scatter lamb kebabs with remaining mint and serve with beetroot salad and extra yoghurt drizzled with oil.