Lebanese Kafta Skewers with Tahini Sauce and Tomato Salad

Put the beef and lamb mince, grated onion, chopped parsley, crushed garlic, allspice, cinnamon, salt and pepper into a large bowl. Squeeze any excess liquid from the grated onion first so the mixture holds together.

Knead the mixture with your hands for 2-3 minutes until it becomes slightly sticky and uniform, then cover and rest in the fridge for 15 minutes to firm up.

Divide the mixture into 8 portions. With wet hands, mould each around a metal or soaked bamboo skewer into a sausage about 12 cm long, pressing firmly so they stay put.

Whisk the tahini, lemon juice and crushed garlic together in a small bowl. It will seize and thicken at first, then gradually whisk in the cold water until you have a smooth, pourable sauce. Add a little more water if needed and season with a pinch of salt.

Combine the diced tomatoes, cucumber and sliced red onion in a bowl. Drizzle with olive oil, season with salt, and toss just before serving so it stays fresh.

Heat a chargrill pan or barbecue to high. Grill the skewers for about 10-12 minutes, turning every few minutes, until browned all over and cooked through.

Warm the flatbread briefly on the grill. Serve the kafta skewers over or wrapped in the bread, with the tomato salad alongside and the tahini sauce spooned generously over the top.