1/4 yellow pepper, cored, deseeded and finely diced
1/2 small onion, finely chopped
15 g (1/2 oz) chopped mint leaves
15 g (1/2 oz) chopped flat leaf parsley
600 g (1 lb 5 oz) minced lamb
4 tablespoons natural yogurt
olive oil, for brushing
sumac, for sprinkling
1/4 iceberg lettuce, shredded
2 plum tomatoes, thinly sliced
1/4 cucumber, halved and sliced
1/2 red onion, thinly sliced
juice of 2 limes, plus wedges, to serve
salt and pepper
To make the kebabs, put the garlic, red chillies, ground spices, peppers, onion, mint, herbs and lamb in a mixing bowl and season well. Using your hands, combine thoroughly until well mixed. Cover and leave to marinate for 10 minutes to allow the flavours to develop.
Divide the lamb mixture into 12 portions, then shape each portion around a metal skewer into a long sausage shape. Place on a grill rack, lightly brush with olive oil and sprinkle the kebabs with a little sumac. Cook under a preheated medium-hot grill for 4–5 minutes on each side or until cooked through.
Meanwhile, make the salad by mixing the lettuce, tomatoes, cucumber, red onion and lime juice in a bowl and season well.
Serve the kebabs with the salad and lime wedges to squeeze over.