Spiced Sumac Welsh Lamb Kebabs with Cauliflower Couscous


  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.

Recipe Information

Serves 4
Calories kcals
Cooking Time


  • 800g boneless Welsh Lamb neck, cut into chunks


  • 3 tbsp sumac powder
  • 2 tbsp 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

Nutrition Information