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Lamb Kebabs with Red Onion, Aubergine & Pomegranate Molasses

Lamb Kebabs with Red Onion, Aubergine & Pomegranate Molasses

By OcadoLifePublished on 21 April 2022The Persian flavours of the marinade bring out the sweetness of the lamb.
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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.