Lamb pepper and pineapple kebabs with lime chilli and coriander mayonnaise

Ingredients

• 175ml/6fl oz pineapple juice
• 4 tbsp malt vinegar
• 115g/4oz molasses sugar
• salt and freshly ground black pepper
• 750g/1lb 10oz lamb neck fillet, fat trimmed, cut into 3cm/1¼in cubes
• 2 large red peppers, seeds removed, cut into 3cm/1¼in squares
• 2 large green peppers, seeds removed, cut into 3cm/1¼in squares
• 2 red onions, peeled, chopped into 3cm/1¼in wedges
• 1 fresh pineapple, skin and core removed, flesh cut into quarters, then chopped
• 3 large bananas (not too ripe), peeled, chopped
• sunflower or groundnut oil, for brushing
• 2 free-range egg yolks
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 1 large garlic clove, crushed to a paste with the edge of a knife
• 1 lime, juice only
• 290ml/9¾fl oz sunflower or light olive oil
• 1 red chilli, seeds removed (half reserved), shredded
• small bunch coriander, leaves only, finely chopped
• 5-6 flatbreads
• ½ iceberg lettuce, shredded

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