Sabrina Ghayour served up tasty Loqmeh Spiced Lamb Kebabs with Cumin-Roasted Aubergine Wedges on today’s episode of Sunday Brunch.

The ingredients are: vegetable oil, for frying, 1 large onion, finely chopped, 500g minced lamb, 2 tsp turmeric, 2 tsp ground cumin and 2 tsp ground cinnamon.

For the yogurt sauce: 200g Greek-style yogurt, 2 tbsp ground coriander, Juice of 1 lemon, 4 tbsp olive oil, Sea salt flakes and freshly ground black pepper.

For the harissa oil: 1 tsp rose harissa and 1 tbsp olive oil.

For the cumin-roasted aubergine wedges: 3-4 large aubergines, cut into wedges (ensure the skin sides are 5cm wide), 100–150ml olive oil, 5 tsp cumin seeds, 6 tbsp Greek-style yogurt, 4-5 tbsp pomegranate molasses, 75g toasted pine nuts, 50g pumpkin seeds, ½ small packet (about 15g) of fresh coriander, leaves and stems finely chopped, 100g pomegranate seeds, Sea salt flakes and freshly ground black pepper.

To serve: 4 tortilla wraps (or more, if desired), each cut into quarters, ½ small packet (about 15g) of fresh coriander, roughly chopped and 4 spring onions, thinly sliced.