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1
To make the marinade, put the cumin, coriander and fennel seeds in a pestle and mortar and pound to a course powder.
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2
You can use 1 1/2tsp each of ground cumin and coriander if you prefer, but the flavour won't be quite as good as freshly ground spices.
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3
Add the thyme leaves and crush them into the spices for a few seconds.
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4
Tip the spices and thyme into a large non-metallic bowl and stir in the lemon zest and juice, garlic, oil, salt and lots of black pepper.
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5
Trim as much fat as possible off the lamb, then cut the meat into rough 3cm chunks - you should have about 40 chunks.
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6
Add the lamb to the marinade and toss until well coated.
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7
Cover with cling film and chill in the fridge for 30 minutes before cooking.
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8
While the lamb is marinating, prepare the vegetables for the kebabs.
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9
Deseed the peppers and cut them into 3cm chunks.
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10
Cut each onion into 8 wedges with the root intact.
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11
Remove the lamb from the fridge and thread the meat on to 8 metal skewers - these should be about 25cm long - alternating with the pieces of pepper and onion.
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12
Season with a little more salt and pepper.
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13
Cook over a hot barbecue or under a preheated hot grill (close to the element) for 6-8 minutes.
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14
Turn once or twice until the lamb and vegetables are lightly charred - the meat should be pink in the middle.
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15
Mix the yoghurt, garlic, and chopped mint or mint sauce together in a small bowl to make the yoghurt sauce.
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16
Warm the pitta bread on the barbecue, in the toaster or under a grill and carefully cut down one side with a sharp knife.
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17
Pull the bread open and stuff with shredded lettuce leaves, grated carrot, tomatoes, and cucumber.
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18
Slide the meat and vegetables off the skewers and into the pittas using a fork.
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19
Drizzle a little of the minty yoghurt sauce and serve with some chilli sauce and lemon wedges too if you fancy.
