Spiced lamb and barberry kababs

Ingreadient

• 2 large onions
• 1kg British lamb mince (see Know How)
• 2 tsp bicarbonate of soda
• 1 heaped tbsp pul biber (aleppo chilli flakes)
• 1 tbsp ground cumin
• 4 tbsp barberries (find these on Amazon – or swap in dried cranberries)
• 4 tbsp tomato purée
• Finely grated zest 2 oranges
• Bunch (30g) flatleaf parsley, finely chopped
• 4 garlic cloves, finely chopped
• 100g shelled unsalted pistachios, roughly chopped
• 2 bunches (60g) flatleaf parsley, roughly chopped
• 2 red onions, very finely sliced into half moons
• Juice ½ lemon
• 1 heaped tbsp sumac
• 150g pomegranate seeds
• Flatbreads to serve
• Plain yogurt with a spoonful of harissa swirled in (optional) to serve

Instruction

1. Heat the oven to its highest setting and line a large baking tray with baking paper. Peel and roughly chop the onions, then put in a food processor and whizz into a smooth paste, scraping down the sides of the bowl as needed. Transfer the paste into a clean tea towel and wring out as much liquid as you can (see tips). Put the strained onions into a large mixing bowl with the rest of the ingredients and a large pinch of salt, saving some pistachios to garnish.
2. Using your hands, work the ingredients together really well, pummelling the meat for several minutes into a smooth paste.
3. Divide the mixture into 10-12 portions, form into sausage shapes, then, using the flat of your thumb and forefinger, gently pinch the meat widthways from one end of the kebab to the other at intervals to create the classic wavy ridges (if the mixture is a little too sticky to shape, wet your hands with cold water before shaping each kabab). Put on the prepared baking tray (see Make Ahead). Cook in the oven for 12-15 minutes until browned and cooked through.
4. Meanwhile, make the salad by mixing the parsley and red onions in a large bowl. Squeeze in the lemon juice, sprinkle with the sumac and pomegranate seeds, season with a pinch of salt and pepper, then toss well to combine.
5. Serve the kababs on top of the flatbreads (so they soak up all the lovely juices), with the remaining pistachios scattered over them and the parsley salad and yogurt (if using) alongside.