Lamb and peach skewers with za'atar flatbreads and herby sauce

Ingredients

• 750g British lamb neck fillet, cut into 3cm cubes
• 3 firm ripe peaches or apricots, stones removed and quartered
• 100g rocket leaves
• Handful mixed herbs, leaves picked, to serve – we used mint, coriander and parsley
• Splash olive oil to serve
• Squeeze lemon juice to serve
• 100g feta to serve
• For the marinade
• Grated zest and juice 1 lemon
• 2 rosemary sprigs, leaves stripped and finely chopped
• 1 garlic clove, crushed
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp harissa paste
• 1 tsp salt
• ½ tsp ground cinnamon
• For the za’atar flatbread
• 250g self-raising flour, plus extra to dust
• 2 tbsp za’atar, plus extra to serve
• ½ tsp salt
• ½ tsp baking powder
• 250g natural yogurt
• Olive oil for brushing
• For the herby green sauce
• Small bunch each coriander, parsley and chives, roughly chopped
• Handful mint leaves, roughly chopped
• 1 preserved lemon, skin finely chopped, flesh discarded (or finely grated zest ½ lemon)
• 5 large green pitted olives
• Pinch pul biber (aleppo chilli) or regular chilli flakes
• Juice 1 lemon
• 1 tsp ground cumin
• 80-100ml olive oil
• You’ll also need
• Metal or wooden skewers (soaked before using, if wooden)
• BBQ with a lid
• Useful to have
• Food processor