Pop the skewers into a dish, cover them with cold water and set aside to soak. This will help stop them burning under the grill. Preheat your grill to its highest setting. Line a baking tray or grill pan with foil. Fill and boil your kettle.

Add 1 tsp harissa paste to a large bowl. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Whisk together. Add the lamb to the bowl. Peel the red onion and thickly slice it. Separate the slices into petals. Add to the bowl and gently mix to coat.

Thread the lamb and onion onto the skewers. Lay them on the foil lined tray and slide under the grill. Cook for 10-12 mins, turning halfway through.

Meanwhile, tip the bulgar wheat into a heatproof bowl. Pour over 200ml hot water from the kettle and cover the bowl with a plate. Leave to soak for 15 mins. When the bulgar is tender, stir in ½ tbsp olive oil.

Zest the lemon into a small bowl and stir in the yogurt with a pinch of salt and pepper and set to one side. Squeeze the juice from the lemon into a separate bowl. Add a large pinch of salt. Trim any leaves off the radishes, then thinly slice the radishes and add to the bowl with the lemon juice. Mix and leave to pickle in the dressing.

After 10-12 mins the lamb should be cooked through and lightly charred. Serve the kebabs with the bulgar wheat, quick-pickled radishes and the lemony yogurt on the side.