Lamb Kebabs with Red Onion, Aubergine & Pomegranate Molasses
By OcadoLife
Published on 21 April 2022
The Persian flavours of the marinade bring out the sweetness of the lamb.Time and servings
12 minsTotal time
4Servings
12 minsCooking time
Ingredients
- 1.5 tbsp of pomegranate molasses
- 2 cm of ginger root, grated
- 2 cloves of garlic, crushed
- 1 tbsp of balsamic vinegar
- 1 orange, zest of half orange and 60ml of the juice
- 3 tbsp of olive oil
- 1 dash of tamari soy sauce
- 500 g of diced lamb leg
- 1 aubergine, cut into chunks
- 2 red onions, cut into chunks
- 1 bunch of fresh mint, chopped
- 1 sprinkle of chilli flakes
- 1 tub of tzatziki
- 1 bag of crunchy salad
Method
Step 1
In a large bowl mix 2cm grated ginger and 2 crushed garlic cloves. Stir in 1½tbsp pomegranate molasses, a scant tbsp aged balsamic vinegar, zest of ½ an orange and 60ml of the juice, 3tbsp olive oil and a dash of tamari soy sauce. Add 500g lamb leg, trimmed of fat and cut into 2cm pieces.Step 2
Marinate for 30 mins, or a few hours if you have time.Step 3
Cut 1 small aubergine and 2 red onions into chunks and stir into the marinating mix. Divide between 4 skewers, season and cook over medium coals, turning for 5-6 mins, basting with any leftover marinade.Step 4
Serve with chopped mint, a sprinkle of chilli flakes, tzatziki and a crunchy green salad.