Spicy Lamb Skewers with Pomegranate Yoghurt
Prep Time
20 minutes Cook Time
8 minutes Servings
4 servings What You Need
8 bamboo skewers, soaked in water overnight
400g lamb mince
2 tsp crushed garlic
1 tsp pomegranate molasses
Mint leaves to serve
Pomegranate seeds to serve
Spice Mix:
1 tsp ground cumin
2 tsp ground oregano
1 tsp sumac
1 tsp paprika
½ tsp sea salt
Pinch ground black pepper
Pomegranate Yoghurt
½ cup (125g) plain yoghurt
2 tbsp pomegranate molasses
2 tbsp chopped fresh mint
1 tsp sumac
1 tbsp Fountain Thick Mint Sauce
Salad of your choice to serve
Make It
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Combine lamb with garlic, pomegranate molasses and spice mix. Mix well. With damp hands shape lamb around skewers and refrigerate for 30 minutes to set before cooking.
Combine yoghurt, pomegranate molasses, mint, sumac and Fountain Thick Mint Sauce.
Pre-heat a barbeque hot plate to medium. Add the skewers and cook for 4 minutes, then turn and cook for a further 4 minutes or until cooked through.
Serve with yoghurt sauce, pomegranate seeds, mint and salad. Drizzle a bit more pomegranate molasses over lamb skewers.
