freshly chopped coriander and flatbreads, to serve
3 carrots, coarsely grated
2 tsp cumin seeds, toasted
200g pot Greek yogurt
small handful chopped coriander
small handful chopped mint
Soak 8 wooden skewers in water.
Toast all the whole spices in a small pan.
Tip into a mortar and grind with a pestle,
then mix in with the paprika, harissa,
garlic and cinnamon. Scrape into a
bowl with the meat, season and squish
together with your fingers. Mould the
mix into 8 long kebabs, straight onto the
skewers. Can be done up to a day ahead.
When the coals are ashen, barbecue
for 10-15 mins, turning occasionally,
until cooked through. The fat from the
kebabs can cause flare-ups, so be
careful. While the kebabs are cooking,
mix all the ingredients for the yogurt.
Scatter the kebabs and yogurt with
coriander, and serve with extra harissa
and warm flatbreads.