Spiced Lamb Kebabs with Charred Pepper Relish

In a skillet over medium heat, toast 1 tbsp cumin seeds and 1 tsp coriander seeds until fragrant, about 90 seconds, then crush in a mortar.

In a bowl, combine 1.5 lb ground lamb, the toasted spices, 1 grated small onion (squeezed dry), 3 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp smoked paprika, 1 tsp salt, and 1 tbsp tomato paste; knead 2 minutes until tacky.

Cover and chill 30 minutes so the fat firms up for easier shaping.

Divide into 8 portions and mould each around a flat metal skewer into a 5-inch log, pressing firmly.

Meanwhile, char 2 red bell peppers directly over a flame or under the broiler until blackened, then steam in a covered bowl for 10 minutes and peel.

Dice the peppers and toss with 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 minced garlic clove, and a pinch of salt to make the relish.

Preheat a grill to high (450°F / 230°C) and grill the kebabs 3 minutes per side, turning once, until browned outside and just pink within (internal 145°F / 63°C).

Rest 5 minutes, then serve topped with the pepper relish and a sprinkle of parsley.