John Gregory-Smith served up tasty Hole-In-The-Wall Beef Skewers on Sunday Brunch.

The ingredients for the onion: 1 red onion, finely sliced, juice of 1 lemon, 1 teaspoon sumac, a small handful of finely, chopped parsley leaves and sea salt.

For the kebabs: 450g minced beef with 20 per cent fat, ½ onion, grated, ½ teaspoon allspice, a small handful of finely chopped parsley leaves, ½ teaspoon Lebanese 7 spice or baharat, 1½ teaspoons Aleppo pepper flakes, 25g toasted pine nuts and 2 garlic cloves, crushed.

To serve: 300g hummus and flatbreads.

See John’s recipes in his book titled: Saffron in the Souks: Vibrant recipes from the heart of Lebanon available from Amazon now.