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 servings
Ingredients: 500 grams lamb leg steaks; 2 tbsp olive oil; 2 tbsp red wine vinegar; 2 red onion; 2 tbsp cooks’ ingredients pomegranate molasses; 1 pomegranate; 3 essential white pittas; 1 cucumber; 300 grams tomatoes; 25 grams mint

Prep: 15 minsCook: 15 mins

Prep

15 mins

Cook

15 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

These sticky pomegranate lamb kebabs are one of my go to weeknight dinners because they come together in just thirty minutes from start to finish. The pomegranate molasses creates this gorgeous sweet and tangy glaze that caramelizes beautifully on the meat, while the fresh pitta salad keeps everything light and balanced. Pomegranate is packed with antioxidants that are brilliant for your heart health, and I love how the tart seeds add such vibrant flavor without any extra effort. It's the kind of meal that feels fancy enough for guests but simple enough that you won't stress about timing in the kitchen.

Ella x

Ingredients

Servings:

500 gramslamb leg steaks( pack 4 British lamb leg steaks, cut into 5cm chunks)
2 tbspolive oil
2 tbspred wine vinegar
2red onion(red onions, 1 smaller than the other)
2 tbspcooks’ ingredients pomegranate molasses
1pomegranate(whole pomegranate, seeds (or a 210g pack))
3essential white pittas(Essential White Pitta, cut into finger-width sticks )
1cucumber(cucumber, roughly chopped)
300 gramstomatoes(tomatoes, roughly chopped)
25 gramsmint(pack mint, leaves picked (or flat leaf parsley))

Detail level

Instructions

1
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).
2
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.
3
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
4
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.

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