Baharat Lamb Kebabs With Red Pepper Hummus

Preheat the grill to high, then add the skewers to a bowl of cold water and set aside

De-seed the red pepper[s], cut into wedges then add them to a tin foil lined baking tray and drizzle with vegetable oil 

Put the tray under the grill for 10 min or until softened and lightly charred, then once done, transfer the roasted pepper to a food processor and reserve the tray

While the red pepper is cooking, add the lamb mince, baharat, panko breadcrumbs and a generous pinch of salt and pepper to a large mixing bowl and give everything a good mix up until fully combined

Divide the lamb mixture into 4 [8] and shape into sausage shapes – these are your lamb kebabs

Skewer each lamb kebab and set aside

Boil a kettle

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 7-8 min or until tender with a bite

Once done, drain and return to the pot

Add the lamb kebabs to the reserved baking tray (use tin foil to avoid mess!)

Put the tray under the grill for 10 min or until cooked through (no pink meat!), turning once half way – these are your baharat lamb kebabs

Meanwhile, drain and rinse the chickpeas

Peel and roughly chop the garlic

Add the chopped garlic and drained chickpeas to the food processor

Add 4 tbsp [8 tbsp] olive oil, 1 tsp [2 tsp] salt and the juice of 1/2 [1] lemon

Blitz until smooth – this is your red pepper hummus

Strip the mint leaves from their stalks, and chop them finely

Chop the parsley finely, including the stalks

Add most of the chopped herbs (save some for garnish) to the drained bulgur

Season with a pinch of salt and pepper and add the juice of 1/4 [1/2] lemon

Stir it all together – this is your herby bulgur

Add the wholemeal pittas to a toaster and toast until golden and crisp

Alternatively, add them to a baking tray and put them under the grill for 2 min or until crisp

Once done, chop the crispy pitta into strips

Cut the remaining lemon into wedges