• Peel and mash the garlic cloves into a paste and add them to a mixing bowl with the lamb and all of the spices.
• Chop the parsley as finely as you can and add it to the lamb with the egg yolk, and get stuck in with your hands squidging everything together.
• Cover with cling film and place in the fridge to marinate if you can; the longer you leave the marinade, the better the flavour of the kebabs. Leave them for up to 24 hours.
• If you are using bamboo skewers, allow them to soak in cold water for 30 minutes before cooking.
• Separate the mix into 6 portions and form them into sausage shapes around the skewers. Place them into the fridge to firm up whilst you heat the griddle pan or fire up the BBQ.
• To make the sauce, mix together the yoghurt with the pomegranate molasses and sprinkle a little sumac on the top.

To cook on a stovetop:

• Heat a griddle pan over a high heat and when it is searingly hot, brush with a little oil. Add the kebabs and cook for 90 seconds to 2 minutes, flip them over and cook for the same time on the other side.

  Flip each kebab onto the sides and sear them for 30 seconds just to finish the colouring of the meat.
• Finish the kebabs with a squeeze of lime juice whilst they are very hot.

To cook on a BBQ or Grill:

• When the BBQ is hot, brush the grill plate with a little oil.
• Cook the kebabs and cook for 60 to 90 seconds over direct heat, then flip them over and cook for the same time on the other side.

  Flip each kebab onto the sides and sear them for 30 seconds just to finish the colouring of the meat.
• Finish the kebabs with a squeeze of lime juice whilst they are very hot.