Spiced sumac Welsh Lamb kebabs
Ingredients
600g Lamb leg steaks extra trimmed cut into chunks
Marinade:
3tbsp sumac powder
2tbsp oil
Rind of 1 lemon
Juice ½ lemon
Seasoning
For the couscous:
1 head of cauliflower (thick stalks removed), pulse in processor or grate on coarse grater
Dash of oil
Seeds from 1 or 2 pomegranates
Handful mint leaves, chopped
8 dried apricots, diced
6 dates, stoned and chopped
Small bunch spring onions, sliced
1 lime, rind and juice
Pomegranate molasses to finish
Method
- Mix all the ingredients for the marinade and add the lamb, leave to marinade for at least 30 minutes.
- Thread the lamb chunks onto pre-soaked wooden skewers. Cook under a hot grill, BBQ or griddle pan for approximately 10 minutes, turning and basting with the marinade.
- To make the couscous, fry the cauliflower crumbs in hot oil for 5-6 minutes. Cool. Then mix with the other ingredients. Serve with the kebabs and drizzle over the pomegranate molasses.
Facts
Lamb is a rich source of zinc. Zinc supports normal cognitive function, fertility and reproduction.
Spiced sumac Welsh Lamb kebabs
- Skill level:
- Easy
- Recipe time:
- 15 mins
Nutrition
Each serving provides:
Calories kcals
Energy 1608KJ
Calories 383 Kcal
Fat 16g
Saturates 0.4g
Salt 0.06g
Iron 3.3mg
Zinc 9.1mg
Protein 35g
Fibre 6.6 g
Carbohydrates 27g
Of which sugar 24g