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Pomegranate Glazed Kebabs with Spiced Pomegranate Chutney
Ingredients
Essential kit
You will need 12 skewers.
Method
1 day in advance:
In a large bowl combine the garlic cloves, pomegranate juice, molasses, juniper berries and pink peppercorns. Add the cubed lamb and mix well. Marinate for at least 2 hours or ideally overnight.
2 hours in advance:
Combine all the chutney ingredients in a bowl, season and refrigerate for a couple of hours.
To make the glaze:
Combine all the ingredients and keep until you are ready to cook the lamb.
To cook the lamb:
Remove the lamb cubes from the marinade, divide evenly between the 12 skewers, and brush with the glaze. Cook the kebabs on a preheated grill, turning frequently and basting with the glaze every now and again as you turn them. Cook for 10-14 minutes, depending on how pink you like the lamb. Serve immediately with pomegranate chutney.
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