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

1. Mix all the ingredients for the marinade and add the lamb, leave to marinade for at least 30 minutes.
2. 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.
3. 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.