Effortless and classic, these kebabs are best gently grilled over a throbbing mass of hot charcoal.
2 lbs boned shoulder of lamb, cut into inch cubes
some garlic cloves, crushed
A small handful of cumin seeds
Red onion, sliced
Chopped fresh flat-leaf parsley
Grate the onions into a colander set on a plate, sprinkle with salt, and leave to sweat for twenty minutes. Press the onions down with a spoon to extract all the juice, chuck the pulp and mix the juice with the garlic and the cumin seeds, roasted and crushed.
Stir in the lamb and marinade at room temperature for a few hours, then thread the meat onto skewers.
Sprinkle the pitta breads with water, and grill them on both sides for a minute.
Grill the meat for 2-3 minutes on each side.
Pop meat, onion and parsley into the bread, with a squeeze of lemon, and eat with both hands.