Simon Rimmer served up tasty lamb kebab with rice, cucumber, tomato and flatbread on Sunday Brunch.

The ingredients are: 750g large cubed lamb shoulder.

For the marinade: 1 onion, 3 cloves garlic, 1 teaspoon all spice, Freshly grated nutmeg, Half teaspoon cardamom, Half teaspoon cinnamon, Zest n juice 1 lemon, Half bunch parsley, 1 teaspoon chilli flakes, 450g cooked long grain rice, 100g butter and 50g toasted chopped pistachios.

Serve with flatbread, chopped toms and cucumber and yoghurt.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.