Lamb skewers (Kuzu şiş)

1. Trim the boned leg of lamb of any thick sinews and cut it into 3 cm cubes.

2. Grate one onion, press its juice through a sieve into the yoghurt, add the thyme, chilli flakes, olive oil and pepper, and rub the mixture into the meat.

3. Cover and chill for at least 3 hours; the onion juice and yoghurt tenderise the lamb.

4. Thread the meat onto skewers, alternating with wedges of the second onion; put the peppers, cut into large pieces, and the whole tomatoes on separate skewers.

5. Salt just before cooking and grill over high heat for 8-10 minutes, turning often, so the meat is browned outside and pink and juicy inside; grill the vegetable skewers alongside until soft.

6. Rest for a few minutes, then serve with the grilled peppers, tomatoes and lemon wedges.

Tip: In Turkey a cube of lamb tail fat is often threaded between the meat pieces, which makes them really juicy – a small piece of lamb fat or bacon has a similar effect.