Shish kebab

Combine the minced garlic, lepo, oregano, yogurt, red pepper paste, sumac, salt and lemon juice into a marinade.

Coat the cubed chuck in the marinade, cover with plastic wrap and refrigerate at least two hours, ideally overnight.

Thread the meat onto doubled skewers so it cannot spin.

Char the skewers over the hot side of an indirect grill, then move them to the cool side to finish to a rosy medium.

Toast the pitas on the hot side no more than a minute a side and keep them warm in a clean kitchen towel.

Pull the meat off the skewers onto a pita and garnish with thinly sliced red onion, a sprinkle of sumac, a squeeze of lemon and torn parsley.