On the heat. Mild

Ingredients

• 800 g boneless leg, 30 mm cubes
• 100 g lamb tail fat, in 15 mm cubes
• — MARINADE
• 1 onion, grated and strained — use only the juice
• 150 g yoghurt · 3 tbsp olive oil
• 1 tbsp tomato paste · 1 tbsp red pepper paste
• 1 tsp dried oregano · 1 tsp thyme
• 2 tsp salt · black pepper
• — TO SERVE
• Flatbread · sumac onion · grilled tomato and pepper

Method

1. Onion juice only — the pulp burns on a skewer and turns bitter. Strain it and throw the solids away.
2. Marinate the cubes 8 hours or overnight.
3. Thread meat, fat, meat, fat, with a small gap between each. The fat cube bastes the meat beside it as it renders.
4. Fierce coals. Three minutes, turn, three minutes. Pink in the middle.
5. Rest on flatbread for two minutes.
6. Sumac onions and grilled vegetables. No sauce — the yoghurt in the marinade already did that job.

Cook's note. Fat cubes between meat cubes is the single most useful skewer trick in this book, and it works for tikka, souvlaki, espetada and chuanr equally well.

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