Spiced lamb and harissa kebab

Put the ground lamb, salt, grated onion, cumin, red pepper flake and harissa in a bowl and mix until pasty and sticky, adding a splash of water if needed.

With hands dipped in water, spread a handful of meat along each skewer, not too much so it does not fall off or stay raw inside.

Set the skewers on a baking sheet and press flat into a rectangle for more surface to crisp.

Rest in the fridge a couple of hours or overnight to firm up and dry the exterior (optional).

Get the grill ripping hot, rub a little oil on the grates or kebabs, and grill; they cook fast because they are thin.

Lay pitas on top of the kebabs to steam, then crisp them on the grill.

Serve on pita with harissa yogurt, parsley, pickled cucumbers and feta.