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

Method

1. Put all the marinade ingredients in a large bowl. Add the lamb and mix well. Cover and put in the fridge to marinate for at least 4 hours or overnight if possible.
2. Heat/light the barbecue for high direct heat (arrange the coals in the centre of the barbecue). Thread the lamb and peach/apricot wedges onto skewers, alternating the meat and fruit. Grill for 8-10 minutes, turning occasionally, until the lamb is cooked through and the fruit is caramelised, brushing with any remaining marinade. Set aside to rest in a warm place.
3. For the flatbreads, put the flour, za’atar, salt and baking powder in a large bowl and mix together. Add the yogurt and mix with a table knife to bring together into a rough dough. Turn out onto a lightly floured surface and knead for a minute or so until smooth. Divide the dough into 4 and roll each piece out with a lightly floured rolling pin to a rough 15cm x 25cm oval.
4. Cook the flatbreads directly on the grill with the lid down, turning after 2-3 minutes, until puffed and charred (about 6 minutes in total). Brush the warm flatbreads with a little olive oil and sprinkle with the za’atar.
5. For the herby sauce, whizz everything together in a small food processor. Season with salt. (Alternatively, finely chop the herbs, lemon and olives, then mix with the remaining ingredients.)
6. Toss the rocket leaves and mixed herbs with a splash of olive oil and a squeeze of lemon juice and pile onto the flatbreads. Top with 1 or 2 skewers, some crumbled feta and a drizzle of sauce to serve.