Spiced sumac Welsh Lamb kebabs with cauliflower couscous

  • Prep time 30 mins
  • Cook time 15 mins
  • Serves 4


  • 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


  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, barbecue 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.
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