Lamb kebab

For juicy cubes, use shoulder, which has enough fat to stay tender over high heat; leg is leaner and cooks quickly. Cut the meat into evenly sized pieces so they finish cooking together.

Thread similarly sized pieces onto skewers, leaving a little space between them, then grill over high heat, turning often. For minced lamb kebabs, cook until the centre reaches 75 °C; cubes of whole lamb can be cooked to your preferred doneness.

A mixture of yoghurt, lemon juice, garlic, cumin and paprika works well; coat the lamb and refrigerate it for a few hours. If using wooden skewers, soak them in water while the meat marinates so they are less likely to scorch.

Serve them with flatbread, chopped tomato and cucumber, and yoghurt sauce or hummus. They also work well with rice, grilled aubergine and a squeeze of lemon.

Lamb kebabs can be cubes or minced meat cooked on skewers, while doner kebab is seasoned meat stacked and cooked on a vertical rotisserie, then shaved into slices. The name “kebab” covers several different ways of preparing meat.

Refrigerate them in a covered container within two hours of cooking and eat within three days. Reheat until steaming hot throughout; remove the meat from wooden skewers before storing.