Ingredients
- 800g boneless PGI Welsh Lamb neck, cut into chunks
For the marinade:
- 3 tbsp sumac powder
- 2 tbsp oil
- 1 lemon, rind
- ½ lemon, juice
- Seasoning
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
- 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
15
Cooking Time
30
Prep Time
4
Serves
- 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, barbecue 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.
