8 lean lamb leg steaks, visible fat removed, roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp sumac (see note)
250g fat-free natural Greek-style yogurt
1 small carrot, peeled and coarsely grated
Zest and juice of 1 unwaxed lemon, plus wedges to serve
1 garlic clove, crushed
1 red onion, thinly sliced
1 small iceberg lettuce, shredded
4 tomatoes, halved and thinly sliced
1 cucumber, thinly sliced
8 pickled green chilli peppers from a jar, to serve
1 Preheat your grill to high. Put the lamb in a food processor with the cumin, cinnamon, sumac and 1 tbsp yogurt. Add the carrot and lemon zest and whizz until well blended (youll need to scrape down the bowl a couple of times). Season, divide into 8 portions, then shape each into a long sausage around a metal skewer.
2 Grill for 8-10 minutes on each side, or until cooked through. Meanwhile, to make the dressing, mix together the lemon juice, remaining yogurt and garlic, and season to taste.
3 Mix together the red onion, lettuce, tomatoes and cucumber and divide between 4 plates. Top each with 2 sliced lamb kebabs and serve with the yogurt dressing, lemon wedges and chillies.