Crispy mushroom and lamb shawarma

Cut each portobello mushroom in half, then cut each half into three pieces. Cut the lamb steaks into pieces a similar size to the mushrooms. Quarter the onion and separate into petals.

Place the mushrooms, lamb and onion in a large bowl.

Roughly chop the preserved lemons, discarding any pips. Place the lemon in a small blender/processor with the garlic and spices.

Add 1 tsp of ground black pepper and 3 Tbsp olive oil. Blitz well and then pour over the lamb mixture. Use clean hands to massage the marinade over all the ingredients and then set aside to marinate for at least 2 hours, or ideally overnight.

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When you’re ready to cook, preheat your BBQ to full whack.

While the BBQ is heating, quarter the cherry tomatoes and place in a bowl with the sliced radishes and chopped cucumber.

Toss with a pinch of salt and a few splashes of red wine vinegar, then set aside.

Evenly thread the mushrooms, lamb and onions onto 4 large skewers. Grill on the preheated BBQ for 20-30 minutes, turning occasionally until the lamb is tender, cooked and nicely charred.

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To serve, warm the flatbreads and then spread each one with some hummus. Sprinkle over the pickled veggies and shredded cabbage. Transfer the grilled meat and vegetables from each skewer to a flatbread. Dollop over some yoghurt, coriander and mint, sprinkle over some dukkah and then roll up, slice and dive in.