Ingredients

2 red chilies

1clove garlic

1kg minced lamb

2 tsp smoked paprika

1 tsp sumac

1 tsp chilli flakes

zest 1 lemon

100g melted butter mixed with juice of 1 lemon and 5g chilli flakes

For the aubergine puree

4 aubergines

500g thick greek yoghurt

juice n zest 1 lemon

3 cloves crushed garlic

serve with mixed and flat bread

Method

1. Puree the garlic, chillies, then mix with rest of the kebab mix. Season.

2. Press the mix along 6-8 metal skewers, press on really well. Chill at least 1 hour

3. Then grill/ griddle/ bbq for approx. 12 minutes, turning every now and again and brushing with the chilli butter

4. Make the aubergine puree - char the aubergines until blackened. Cool, peel, drain then chop finely and mix with the rest of the ingredients. Season.

5. Serve on flat breads by spreading puree on the bread, then some chopped mixed salad, then kebab, roll up and scoff

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com