Pomegranate Glazed Kebabs with Spiced Pomegranate Chutney

A recipe from Silvena Rowe, these stunning pomegranate glazed lamb kebabs are served with a spiced pomegranate, fresh mint, orange and red chilli chutney.

Serves 6


4 garlic cloves, crushed
200 ml pomegranate juice
3 tbsp pomegranate molasses
4 juniper berries, crushed
10 pink peppercorns, crushed
800 g lean lamb fillet, cut into 2.5cm cubes
For the chutney:
Seeds from 2 pomegranates
1 orange, peeled and cut into small pieces
2 tbsp orange juice
4 spring onions, finely sliced
¼ tsp cayenne pepper
¼ tsp sweet paprika
1 red chilli, de-seeded and finely chopped
3 tbsp fresh mint, finely chopped
For the glaze:
4 tbsp pomegranate molasses
Juice of 1 lemon
1 garlic clove, crushed
1 tbsp honey

Essential kit

You will need 12 skewers.


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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