Hot Pepper Kebabs

Preheat oven to 200°C/392°F.

Quarter the tomatoes and remove the seeds from the red peppers, chop the flesh into quarters. Quarter your onions, making sure to leave the skin on - that’s where all the flavour is. Pour your chopped vegetables onto a baking tray with a large glug of oil and salt, roast for 45 mins.

Finely chop the parsley, saving 2 tbsp for later and finely chop half the green pepper and walnuts. Combine the parsley, green pepper, walnuts, lamb mince, chilli powder, cinnamon, all spice and 1 ½ tsp salt. Grate in the ginger and 3 cloves of garlic, then mix with your hands until evenly mixed.

Divide into eight balls and poke a skewer through each ball. Shape each ball around the skewer and then pop into the fridge to chill.

When the tomatoes are roasted, remove the onion peel and blend it all with a hand blender. Add the sumac and 200ml of water. Season with salt if required and pour into your baking dish.

Place the skewers over the sauce, so they aren’t touching the sauce but are just above it. This is so the lamb drippings can fall into and flavour the sauce.

Pop this into the oven for 15-20 mins.

Grate the remaining garlic into a bowl, mix in the saved parsley, a pinch of salt and butter. Microwave for 30 secs to melt the butter. Brush this over the naans and pop into the oven for the last 5 mins of cooking.

Remove from the oven, serve the kebabs and with the hot garlic naan.