Kebab

Method

Combine grated onion, minced garlic, olive oil, lemon juice, salt and pepper in a bowl to create the marinade. Add lamb cubes and coat thoroughly, then cover and refrigerate for at least 4 hours, preferably overnight. Thread marinated lamb alternately with onion quarters, green pepper chunks and tomato quarters onto metal skewers, ensuring even distribution. Heat a charcoal grill or barbecue to high heat until coals are white-hot, then place skewers directly over the flame, rotating every 2-3 minutes to ensure even cooking and charring on all sides. Cook for 10-12 minutes until lamb reaches medium-rare with a charred exterior. Remove from heat, sprinkle with sumac, and rest for 2 minutes before serving with flatbread, yoghurt and fresh herbs.