Ingredients
800 gms boneless Welsh Lamb neck, cut into chunks
For the marinade:
3 tbsp sumac powder
2 tbsp oil
1 lemon, rind
½ lemon, juice
Seasoning - salt, pepper as per taste
For the couscous:
1 head of cauliflower (thick stalks removed), pulse in processor or grate on coarse grater
Dash of oil
1 or 2 pomegranates seeds
A handful of mint leaves, chopped
8 dried apricots, diced
6 dates, stoned and chopped
Small bunch of spring onions, sliced
1 lime, rind and juice
Pomegranate molasses to finish
Method
1. Mix all the ingredients - sumac powder, oil, lemon rind, lemon juice, for the marinade and add to the lamb. Leave to marinate for at least 30 minutes.
2. Thread the lamb chunks onto pre-soaked wooden skewers. Cook under a hot grill, barbecue or griddle pan for approximately 10 minutes, turning and basting with the marinade.
3. To make the couscous, fry the cauliflower crumbs in hot oil for 5 to 6 minutes. Allow it to cool down. Then mix with the other ingredients - apricots, dates, mint, spring onions, lime, pomegranate and salt to taste. Serve with the kebabs and drizzle with pomegranate molasses.
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