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Lamb Kebabs with Molasses

Lamb Kebabs with Red Onion, Aubergine & Pomegranate Molasses

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

The Persian flavours of the marinade bring out the sweetness of the lamb.
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  • 2 cm ginger root, grated
  • 2 cloves garlic, crushed
  • 1½ tbsp pomegranate molasses
  • 1 tbsp balsamic vinegar
  • 1 orange, zest of half orange and 60ml of the juice
  • 3 tbsp olive oil
  • 1 dash tamari soy sauce
  • 500g diced lamb leg
  • 1 aubergine, cut into chunks
  • 2 red onions, cut into chunks
  • 1 bunch fresh mint, chopped
  • 1 sprinkle chilli flakes
  • 1 tub tzatziki
  • 1 bag crunchy salad


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.

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