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Pomegranate lamb kebabs

By Nikki K on 22nd Jul, 2019

Pomegranate lamb kebabs

Method

  1. Wash the fresh thyme and rosemary, then strip leaves off and place them in a mortar or small food processor.
  2. Add peeled garlic cloves and sea salt to the herb leaves.
  3. Make the marinade by pounding the mixture with the pestle until it turns into a paste, then mix in the olive oil (or in a food processor add the olive oil first and then switch it on).
  4. Add the pomegranate molasses and mix until fully combined.
  5. Cut lamb into 2.5- 3 cm cubes. You will need about 8 per person.
  6. Rub the marinade into the lamb cubes.
  7. Cut red onions into quarters, then each quarter in half, so outer layers can be used to make the kebabs.
  8. Cut the red peppers into 2.5cm square pieces.
  9. Make up kebabs on metal skewers by threading a piece of meat, then red onion then red pepper then a piece of meat etc.
  10. Place kebabs in a covered dish in the fridge to marinate for at least 2 hours – removing them 15 minutes before cooking so they return to room temperature.
  11. Use a BBQ (or hot grill pan on stove top) to cook the kebabs on a high heat for about 7-8 minutes, turning once or twice to cook each side.
  12. Serve 2 skewers per person with warmed flat breads and some tzatziki for contrast.

Recipe Notes

  • If you cook the kebabs indoors on a stove top make sure you have a good exhaust fan or open windows to reduce the smoke!
  • You can use wooden skewers instead of metal, but make sure you soak them in water for at least an hour first so they don’t catch fire.
  • If you don’t need to prepare the kebabs in advance, just marinate the meat and then make up the kebabs when you are ready to cook them.
  • You can either buy tzatziki or try making a Dinnerset tzatziki.
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