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.
|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|
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.