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.
Ingredients
| 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.
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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