Shashlik

Method

1. Cut the lamb into 3–4 cm cubes, keeping some fat on; even pieces cook evenly. Cut the lamb fat into smaller 2 cm pieces. Put the meat and fat in a non-metallic bowl.

   Add in this stepBoneless lamb shoulder or leg 400 gLamb fat or fatty trimmings (optional) 60 g

2. Grate the onion (or blitz it) so it releases its juice. Lightly crush the cumin and coriander seeds in a mortar or under a pan. Add the onion, crushed spices, black pepper, chilli flakes and salt to the meat and massage in well with your hands. Cover and refrigerate for 4 h, ideally overnight; the onion juice tenderises the meat.

   Add in this stepOnion (for the marinade) 1Cumin seeds 1 tspCoriander seeds ½ tspBlack pepper, freshly ground ½ tspRed pepper flakes ¼ tspCoarse salt 1 tsp

3. Soak wooden skewers in water, or use metal ones. Light the charcoal and wait for 25 min, until the flames have died down and the coals are covered in grey ash; this is charcoal (medium heat), when you can hold your hand 10 cm above the grill for 5–6 seconds. Spread the coals in an even layer.

   charcoal (medium heat)

4. While the coals heat, slice the serving onion into thin rings, toss with the vinegar, salt and chopped dill, and leave to soften.

   Add in this stepOnion (for serving) 1White vinegar 1½ tbspSalt (for the onions) 1 pinchFresh dill (or basil) 5 g

5. Scrape most of the onion off the meat (it burns). Thread the lamb onto 4 skewers, adding a piece of fat after every 2 or 3 pieces of meat. The pieces should touch but not be squashed together.

6. Grill over charcoal (medium heat) for 10 min, turning every 2 minutes, until well browned outside and juicy inside: lamb is done at 63–70 °C in the centre, or when a cut piece is just slightly pink. If dripping fat causes flare-ups, move the skewers aside or sprinkle a few drops of water on the flames.

   charcoal (medium heat)

7. Rest the skewers on a plate for 3 min, then serve on flatbread with the vinegar onions.