Effortless, really, and classic, these kebabs are best grilled over a mass of hot charcoal. If you are using bamboo skewers, soak them for half an hour first.
cumin seeds small handful, roasted and crushed
boned shoulder of lamb
1kg/2lb, cut into inch cubes
red onion, sliced
flatleaf parsley, chopped
Grate the onions into a colander set over a bowl, 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.
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 two to three minutes on each side.
Pop meat, onion and parsley into the bread, with a squeeze of lemon, and eat with both hands.