* 500 g (1 lb 2 oz) neck of Lamb, trimmed of excess Fat and sinews
* A handful of freshly chopped Thyme leaves
* 1 teaspoon Chili powder
* ½ teaspoon freshly ground Cumin seeds
* 2 teaspoons of Sumac (use rind and juice from ½ a Lemon or lime if you don't have sumac)
* A good pinch of sea Salt and freshly ground Black pepper.
* 1 big handful of shelled Pistachio Nuts
''' To serve'''
* A large handful of freshly chopped Parsley
* 1 red Onion, peeled and very thinly sliced
* Juice from 1 Lemon
* 150g Thick set Greek yogurt
* Salad leaves
* Flour Tortillas
'''TO garnish each kebab
* A pinch of chili powder
* A pinch of sea salt
* A pinch of cumin powder
* A pinch of thyme leaves
* A pinch of sumac
* A splash of olive oil


===Method===
* Trim all of the sinews and most of the Fat from the meat and cut into 2.5 cm (1") cubes
* Add the pistachio nuts to a Food processor with a steel cutting blade and blitz to rice-sided pieces
* Add the meat cubes to the food processor.
* Add the Chili powder, Cumin, Sumac (or Lemon), Thyme and Salt and Pepper.
* Pulse the Food processor until you have a pretty chunky Mince. Don't puree it to a meat paste!
* Using about 5 or 6 metal skewers, wrap a good handful of the meat mixture around each skewer.
* Refrigerate for an hour or two if you can as it will allow the meat to settle and the flavours to mingle.
* Cook the kebabs on a very hot Grill or Barbecue for about 4 to 5 minutes, turning now and again.
* Add the chopped Parsley and thinly sliced Onion to a bowl and squeeze the juice from ½ a Lemon over the Onions. Add a good pinch of Salt and toss the mixture well.
* Warm the Tortillas, don't toast them.
* Season the Salad leaves with Olive Oil, the remaining Lemon juice and a pinch of Salt.
* Lay a selection of Salad leaves on the Tortilla, add a dollop of Greek yogurt and a handful of Mint and Onion.
Add a pinch of chili powder, sea salt, cumin powder, thyme leaves and a dash of olive oil to each kebab as you make them, roll up and serve. I prefer to make them up as I am eating them, but it's your call.

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