- Recipes
- Lamb Kebabs with Red Onion, Aubergine &…
Ingredients
- 2 cm ginger root, grated
- 2 cloves garlic, crushed
- 1½ tbsp pomegranate molasses
- 1 tbsp balsamic vinegar
- 1 orange, zest of half orange and 60ml of the juice
- 3 tbsp olive oil
- 1 dash tamari soy sauce
- 500g diced lamb leg
- 1 aubergine, cut into chunks
- 2 red onions, cut into chunks
- 1 bunch fresh mint, chopped
- 1 sprinkle chilli flakes
- 1 tub tzatziki
- 1 bag crunchy salad
Method
Step 1
In a large bowl mix 2cm grated ginger and 2 crushed garlic cloves. Stir in 1½tbsp pomegranate molasses, a scant tbsp aged balsamic vinegar, zest of ½ an orange and 60ml of the juice, 3tbsp olive oil and a dash of tamari soy sauce. Add 500g lamb leg, trimmed of fat and cut into 2cm pieces.
Step 2
Marinate for 30 mins, or a few hours if you have time.
Step 3
Cut 1 small aubergine and 2 red onions into chunks and stir into the marinating mix. Divide between 4 skewers, season and cook over medium coals, turning for 5-6 mins, basting with any leftover marinade.
Step 4
Serve with chopped mint, a sprinkle of chilli flakes, tzatziki and a crunchy green salad.
Shop the ingredients
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