Greek Lamb & Peach Kebabs - Meat Smoke Fire

Ingredients

• 750 g lamb neck fillet (cut into 3cm cubes)
• 3 peaches (or apricots, stones removed and quartered)
• 100 g rocket or salad leaves
• handful mixed herbs leaves (eg mint, coriander, parsley, basil)
• olive oil (Drizzle to serve)
• squeeze lemon juice ( to servce)
• 100 g feta ( to serve)
• 1 lemon (grated zest and juice)
• 2 sprigs rosemary (leaves stripped and finely chopped)
• 1 clove garlic (crushed)
• 1 tbsp ground cumin
• 2 tsp ground coriander powder
• 2 tsp smoked paprika
• 1 tsp harissa paste
• 1 tsp salt
• ½ tsp ground cinnamon
• Super Soft Flatbreads (with 2 tbsp za'atar added at step 1 of recipe.)
• handful coriander, parsley and chives (roughly chopped)
• handful mint leaves (chopped)
• 1 preserved lemon (skin finely chopped, flesh)
• 5 large green olives (pitted)
• pinch pul biber (aleppo chilli or chilli flakes)
• 1 lemon (juice only)
• 1 tsp ground cumin
• 80 to 100 ml olive oil
• 350 ml greek yoghurt (not greek style yoghurt)
• 1 tbsp mint (chopped)
• ½ tsp Maldon salt