Ingredients

• 500g lamb backstrap
• ½ cup extra virgin olive oil
• 2 cloves garlic, crushed
• 1 teaspoon cumin seeds, coarsley crushed
• 1 teaspoon chilli flakes
• 2 teaspoons salt flakes, crushed
• 1 red onion, peeled
• Hummus, for serving
• Tabbouleh, for serving
• Lebanese bread, for serving

Method

1. Cut lamb into 24 cubes.
2. Combine oil, garlic, cumin, chilli and salt.
3. Add lamb, toss well to combine, cover and refrigerate overnight or set aside at room temperature for an hour or 2. If refrigerating, bring back to room temperature before cooking.
4. Slice onion into eight wedges, then cut each piece in half to give 16 small layered wedges.
5. Preheat a barbecue or char-grill pan.
6. Meanwhile, thread 3 pieces of lamb onto each of 8 small skewers with a wedge of onion between each piece (metal is traditional, but bamboo works just as well).
7. Cook skewers for 2-3 minutes, until well coloured, then turn and cook for a further 2-3 minutes until cooked to your liking.
8. Serve with hummus, tabbouli and Lebanese bread for everyone to make their own wraps.