Moroccan lamb meatball skewers with carrot salad

1 Combine lamb, seasoning, egg and breadcrumbs in a bowl. Shape level tablespoons of mixture into meatballs to make 24 in total. Thread 3 meatballs onto a metal or pre-soaked wooden skewer. Repeat with remaining meatballs to make 8 skewers in total.

2 Heat a barbecue chargrill plate on medium-high heat. Cook pita breads for 1 minute each side or until charred and golden. Transfer to serving plates.

3 Place yoghurt in a bowl. Finely grate and juice one lemon and add to yoghurt, stirring to combine. Cut remaining lemon into wedges.

4 Drizzle a little oil over barbecue chargrill plate. Add lamb skewers and lemon wedges and cook, turning, for 8–10 minutes or until lamb is cooked through and lemon wedges are charred.

5 Meanwhile, place carrot, spinach and onion in a large salad bowl. Spread lemon yoghurt onto pita breads, then top with salad and lamb skewers. Scatter over mint leaves and chilli flakes, if using. Serve with remaining salad and charred lemon wedges on the side.