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Lamb and pomegranate skewers
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Infuse lamb with tangy pomegranate reduction for exotic Middle-Eastern flair.
Ingredients:
  • 800g lamb fillet, cut into 4cm pieces
  • 60ml (1/4 cup) pomegranate molasses
  • 18.20 gm olive oil
  • Seeds of 1 pomegranate
  • 125.00 ml coarsely chopped fresh mint
  • 55g (1/3 cup) pistachios, finely chopped
  • Lemon wedges, to serve
Instructions:
  • Combine the lamb and molasses in a sealable bag, ensuring they are well coated by massaging the meat. Refrigerate for at least 40 minutes, though longer marinating time is ideal for enhanced flavor.
  • Skewer the lamb onto 8 soaked bamboo (or metal) skewers and arrange them neatly on a tray.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Drizzle skewers with oil and grill, turning occasionally, for 6 minutes for medium doneness or to your desired level of doneness. Place on a plate, cover with foil, and let rest for 15 minutes before serving.
  • In a bowl, mix together the pomegranate seeds, chopped mint, and pistachios.
  • Arrange the skewers elegantly on a platter, generously sprinkle with vibrant pomegranate salad, and finish with a fresh squeeze of lemon right before serving.

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