Need an excuse to get your barbecue out tonight? These dead easy lamb kebabs from Esquire's chef Mark Hix should do it.
1Try to buy lamb mince with about 20 per cent fat to keep the kebabs moist when cooking.
(You can make chicken kebabs this way, too, but mince thigh meat not breast — it’s a bit of a waste otherwise.)
2 If you’re using wooden skewers, make sure you soak them overnight to prevent them burning.
3 Mould the meat onto skewers and flatten slightly so that the cooking time is reduced. Preheat your barbecue until the coals are white hot.
4 Season and scatter with sumac and cook for 3-4 minutes on each side, keeping the meat ever so slightly pink and moist.
600–700g coarsely minced lamb (or chicken)
Salt and freshly ground black pepper