Souvlakia

Number of Servings: 2. Put the lamb into a deep bowl. Whizz the onion to a mush in a food processor or blender with the oil, garlic, cumin, cayenne and a good grinding of black pepper. Scoop the spicy slush over the lamb cubes. Toss them around a bit. Set aside for as much time as you have. An hour is ideal though 15 minutes is better than nothing. Heat the grill. It should be very hot so that the outside of the lamb cubes crisp nicely before the inside is more than pink. Shake any excess marinade from the cubes then grill till slightly charred but still juicy inside, you will have to test one to see but it will take about 4-6 minutes on a hot grill tossing them about from time to time to get all sides cooked. Sprinkle with salt, stuff them into a pitta bread, or not, and drizzle yoghurt over them. Sprinkle the top with chopped raw onion and a ing of hot cayenne.