The first signs of spring might have you longing for the great outdoors, but al fresco season is a little while off yet. So get as close to the barbecue as you can in February with this traditional Syrian dish. These lamb skewers are full of Middle Eastern flavours and work best served with fresh tabbouleh and hummus. A ridged griddle pan will give you a smoky, chargrilled taste, and you can keep the leftover spice mix in an airtight container for a year.

Kcal: 272 per serving

Fat: 18.7g per serving

Sat fat: 6.3g per serving

Ingredients (serves 6):

For the seven-spice mix:

2 tbps freshly ground black pepper
2 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp ground coriander
1 tbsp ground cloves
1 tbsp ground allspice
1 tsp freshly grated nutmeg
1 tsp ground cinnamon

For the lamb skewers:

1 kg minced lamb
1 white onion, grated
Large handful of flat-leaf parsley, finely chopped
1 red bell pepper, flesh grated and drained in a sieve
3 tsps salt flakes
½ tsp freshly ground black pepper
1 tbsp seven-spice mix
2 tbsps olive oil, plus extra for cooking
20-25 bamboo skewers (approx 20cm long), soaked in water for at least 30 minutes

Recipe: Minced Lamb, Parsley and Onion Skewers