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Honey and Pomegranate Glazed Lamb Skewers

Honey and Pomegranate Glazed Lamb Skewers

Brought to you by: Rowse

Prep time:

Cook time:

Serves: 4

A mouth-watering barbecue recipe - in the Middle East pomegranates are used not just to decorate salads and desserts but as a rough puree mixed with honey to marinade and tenderise meat.
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  • 2 pomegranates, 1 halved for the marinade, 1 for the salad broken into seeds with the casing discarded
  • 2 tbsp Rowse honey Light & Mild
  • 3 tbsp red wine vinegar
  • 1 tsp allspice berries , crushed
  • 2 garlic cloves , finely chopped
  • 1 orange , the rind of, cut into thin strips
  • 800g lamb fillet or boneless leg of lamb
  • 200g couscous
  • 2 tbsp olive oil
  • 1 lemon , the rind and juice of
  • 1 small bunch mint , roughly chopped
  • 1 red onion , cut into thin slices, to garnish


Step 1

Cut the pomegranate in half then pop all the seeds from the cases by either flexing the casing or hitting the curved side of the fruit with a wooden spoon and catching the fruit in a bowl. Transfer to a liquidiser or pestle and mortar and grind until a rough puree.

Step 2

Pour the pomegranate puree into a plastic bag, add the honey, vinegar, allspice, pepper, salt, garlic and orange rind and mix together then add the cubed lamb. Seal the bag well, squeeze the bag to mix the meat and marinade together then put on a plate and chill in the fridge for three hours or overnight.

Step 3

When ready to cook, thread the lamb on to 8-12 metal skewers, depending on size and cook over a medium barbecue or under a preheated grill for 15 minutes, turning once or twice and brushing with the marinade.

Step 4

Meanwhile, add the couscous to a mixing bowl, add the oil, lemon rind and juice, little salt and pepper and 450ml of boiling water. Cover bowl with a plate and leave to soak for five minutes. Scatter the pomegranate seeds and mint over the top then fluff up with a fork. Arrange cooked kebabs on top, sprinkle the onion around the kebabs and serve immediately.

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