Sticky pomegranate lamb kebabs with pitta salad

Name: Sticky pomegranate lamb kebabs with pitta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g pack 4 British lamb leg steaks, cut into 5cm chunks; 2 tbsp olive oil; 2 tbsp red wine vinegar; 2 red onions, 1 smaller than the other; 2 tbsp Cooks’ Ingredients Pomegranate Molasses; 1 whole pomegranate, seeds (or a 210g pack); 3 Essential White Pitta, cut into finger-width sticks; 1 cucumber, roughly chopped; 300 g tomatoes, roughly chopped; 25 g pack mint, leaves picked (or flat leaf parsley)

Char-grilled and glazed in tangy pomegranate molasses, these kebabs are a keeper.

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HealthyLow in saturated fatHigh protein3 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
PlusMarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack 4 British lamb leg steaks, cut into 5cm chunks
2 tbsp olive oil
2 tbsp red wine vinegar
2 red onions, 1 smaller than the other
2 tbsp Cooks’ Ingredients Pomegranate Molasses
1 whole pomegranate, seeds (or a 210g pack)
3 Essential White Pitta, cut into finger-width sticks
1 cucumber, roughly chopped
300g tomatoes, roughly chopped
25g pack mint, leaves picked (or flat leaf parsley)

Soak 4 wooden skewers in water, or use metal ones. Place the lamb chunks into a bowl with 1 tbsp oil and 1 tbsp red wine vinegar, then season generously. Cut the larger onion into 8 wedges, add to the bowl, toss to coat, then set aside for 10 minutes (or up to 2 hours).
Mix the remaining oil and vinegar with 1 tbsp pomegranate molasses and the pomegranate seeds to make a dressing. Season to taste and set aside. Place the pitta sticks on a large tray and grill for 2 minutes until golden. Mix them on a large platter with the smaller onion, thinly sliced, the cucumber, tomatoes and most of the mint, torn. Preheat the grill to high.
Line a baking tray with foil. Thread the lamb and red onion wedges onto the skewers (discard any remaining oil mixture) and grill on the tray for 5 minutes, turning halfway until the meat is browned all over. Brush with the remaining pomegranate molasses and return to the grill for 2 minutes more, or until caramelised. Remove to a plate to rest briefly
Toss the salad with most of the pomegranate dressing, then top with the lamb skewers. Drizzle over the remaining dressing and juices from the baking tray, then scatter over the remaining mint leaves and serve.

Cook’s tip

These kebabs would also work with chunks of chicken thigh instead of the lamb. Cook for 15-20 minutes, until there is no pink meat and the juices run clear.

Typical values per serving when made using specific products in recipe