Ingredients

• 450g lamb leg steaks or boneless shoulder, cut into 2.5cm cubes

For the Marinade:

• 1 onion, peeled and finely chopped
• 3 garlic cloves, peeled and crushed or 3 teaspoons garlic purée
• 2 tablespoons ras el hanout or Moroccan spice mix (available in the spice aisle at large supermarkets)
• 1-2 tablespoons pomegranate molasses or 1 tablespoon balsamic vinegar mixed with 2 tablespoons runny honey
• 2 tablespoons freshly chopped coriander

For the Lemon Chick Pea Purée:

• 1 x 400g can chick peas, drained
• 1 garlic clove, peeled and crushed or 2 teaspoons garlic purée
• 2 tablespoons freshly chopped coriander or flat-leaf parsley
• Juice of 1 lemon
• 4 tablespoons rapeseed oil
• Flat breads, to serve
• Salad leaves, to serve
• Extra freshly chopped coriander, flat-leaf parsley or mint, to garnish
• Extra ras el hanout or Moroccan seasoning, to garnish

Method

• Place all the marinade ingredients in a large, shallow bowl. Add the lamb, toss to coat, cover and marinate in the fridge for up to two hours, or overnight if time allows.
• Soak 4-6 wooden skewers in cold water for 20 minutes. For the chick pea purée; place all the ingredients in a food processor or blender and whizz together until smooth. Season to taste and set aside. Soak 4-6 wooden skewers in cold water for 20 minutes. For the chick pea purée; place all the ingredients in a food processor or blender and whizz together until smooth. Season to taste and set aside.
• Thread the lamb onto the skewers and cook under a preheated grill or under a prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear.
• Arrange a flatbread on a plate and spread a large spoonful of the purée. Position one shawarma on top, garnish with salad leaves. Garnish with a little of the ras el hanout or Moroccan spices and extra herbs and serve.