Overnight Lamb Shashlik with Achichuk Salad

Method

1. Toast the cumin and coriander seeds in a dry pan on medium heat for 1 min 30 sec, shaking the pan, until they smell nutty and darken slightly. Tip onto a plate to cool, then crush coarsely in a mortar.

   Add in this stepCumin seeds 1½ tspCoriander seeds 1 tsp

   medium heat

2. Cut the lamb into 4 cm cubes and the fat into 2 cm pieces. Purée the onion and add it to the meat with the toasted spices, black pepper, paprika and salt. Massage well, cover and refrigerate for 12 h (overnight); the long marinade seasons the meat right through.

   Add in this stepBoneless lamb shoulder (or half shoulder, half leg) 400 gLamb fat or fatty trimmings 60 gOnion (for the marinade) 1Black pepper, freshly ground ½ tspSweet paprika ½ tspCoarse salt 1 tsp

3. Take the meat out of the fridge 30 min before grilling so it cooks evenly. Meanwhile, light the charcoal and, once the coals are ash-grey, pile two-thirds on one side and spread the rest thinly on the other: the full side is for searing, the thin side gives gentler heat for finishing.

4. For the achichuk, slice the tomatoes into very thin half-moons and the onion paper-thin; rinse the onion in cold water and squeeze it dry so it is crisp and mild. Layer the tomatoes, onion and thin chilli rings on a plate, season with salt and pepper and scatter with torn basil. Do not stir; the juices will gather on the plate.

   Add in this stepRipe, firm tomatoes 2Sweet white onion (for the salad) 1Green chilli ½Fresh basil (or dill) 4 gSalt (for the salad) 1 pinchBlack pepper (for the salad) to taste

5. Scrape the onion off the meat. Thread the lamb onto 4 flat metal skewers with a piece of fat every 2 or 3 cubes, so the pieces touch without being packed.

6. Grill over the full side (charcoal (medium heat)) for 10 min, turning every 1–2 minutes, until a deep brown crust forms. If fat flares up, move the skewers to the gentle side for a moment. Take them off when the centre reaches 63 °C: juicy and slightly pink; the temperature climbs a little more as it rests.

   charcoal (medium heat)

7. Rest the skewers loosely covered with foil or flatbread for 4 min, then serve them on the achichuk so the meat juices mingle with the tomato juices.