- 2 lamb leg steaks, cut into 1.5″ cubes, remove as much fat as you can
- 3 tsp pomegranate molasses
- 1 tsp mint sauce (try amazon or whole foods)
- 1/2 tsp cumin powder (freshly grind for best flavour)
- 2 lemons (use 1 and a half in the marinade)
- 1 tbsp white vinegar
- 2 cloves of garlic, crushed
- an onion, in kabab-friendly chunks
- red and green bell peppers also in chunks
- meat thermometer (I have this one)
- wood skewers
The night before, cut the lamb into 1.5″ cubes and remove as much fat as you can, discarding it. In a bowl, mix lemon juice, vinegar, cumin powder, mint sauce, crushed garlic, pomegranate molasses and salt. It’s important to taste your marinade! It should be acidic, slightly sweet, unpleasantly salty, and have enough quantity to coat the outside of all of your lamb.
Put your lamb into the marinade, ensure it’s covered evenly and put in a non-metal bowl in the fridge overnight.
An hour an a half before you’re ready to serve: soak the skewers for an in cold water, this will stop them burning in the oven. 30 mins before you want to serve, preheat your oven to 500F/max as you thread meat, onion and peppers on the skewers (see photo above).
When your oven is up to temperature, place your skewers on a baking tray on the top rack. Bake for 10 mins, and don’t open the oven to peek! When you remove the tray, check the temperature is at least 160F (put it in for longer if not). These are more tender when they’re still a little pink in the centre.
This recipe makes about 10 skewers. Drizzle lemon juice over them just before serving.