1kg2 lb 4 oz fresh lamb (shoulder or thigh, with the fat), chopped with a knife or ground coarsely
3clovesgarlicminced
1hot green pepperchopped finely (more if you like)
1tspsalt
½Tbspbaharat spice mix
4-5large ripe tomatoes
2onionsquartered
1-2regular pitas
FOR BAHARAT SPICE MIX:
2Tbspground cardamon
1Tbspground black pepper
½Tbspground allspice
1Tbspground cinnamon
1Tbspground dry ginger
½Tbspground nutmeg
Instructions
Mix the meat with half the hot pepper and garlic, season with baharat and salt and shape into oval kebabs
Roast the tomatoes over an open flame or on a charcoal grill. peel and chop coarsely. Season with the rest of the garlic and hot pepper
Preheat the oven to 400 F (200 C)
Skewer the kebabs, alternating them with onions quarters. Grill 3-4 minutes on each side until the kebabs are half-done
Remove the kebabs and onions from the skewers and transfer to a deep baking dish or ovenproof earthernware plate together with the roasted tomatoes. Cover the dish with a pita, wrap with aluminum foil and bake for 10 minutes. Serve immediately