Sabrina Ghayour served up tasty Spicy Lamb Shish Kebab with Turkish peppers on Sunday Brunch.

The ingredients are: 2 x 1 inch thick cut lamb leg steaks (3-350g), diced into 1 inch chunks, 2 garlic cloves, 1 heaped tbsp of tomato puree, 1 heaped tsp of pul biber, 1 tsp ground cumin, 1 tsp paprika, 1 teaspoon of oregano, Good squeeze of lemon, Olive oil, Salt and pepper.

To serve: Small packet of fresh flat leaf parsley, stalks discarded (use for stock/soups), roughly chopped, One small red onion, cut into thin half moons, Heaped teaspoon of sumac, Squeeze of lemon, Salt, 500g Süzme / Labneh or thickest Greek yogurt, 50g butter, 1 heaped teaspoon of pul biber, 2-4 long pale green Turkish peppers, 2 large red tomatoes and Olive oil.

See recipes by Sabrina in her book titled: Persiana Everyday available from Amazon now.