Capturing the thrill of the grill has never been so easy.
500g lamb rump or beef fillet
2 tbsp extra-virgin olive oil
1 tsp dried oregano
sea salt and black pepper
150g natural yoghurt
2 tbsp tahini (ground sesame paste)
1 tsp ground cumin
3 tbsp flat-leaf parsley, chopped
1 tbsp coriander, chopped
1 tbsp lemon juice
3 medium zucchini
12 cherry tomatoes
4 rounds of flat bread
1 lemon, cut into 8 wedges
Cut the meat into bite-size pieces, toss in olive oil, oregano, sea salt and pepper, before marinating for three hours.
Whiz the yoghurt, tahini, cumin, parsley, coriander, lemon juice, sea salt and pepper in a blender. Thin out with water if too thick, and refrigerate.
Heat the barbecue or flat grill. Cut the zucchini into two-centimetre rounds and skewer alternately with cherry tomatoes on four long metal skewers. Thread the meat on another four metal skewers, and brush with olive oil. Grill the skewers for three to four minutes or until well-marked, then turn and cook for a minute or two to your liking.
Serve on grilled flat bread with green tahini and lemon.