Lamb souvlaki with minted tomatoes

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How to make Lamb souvlaki with minted tomatoes

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped
  • 2 tablespoons pomegranate molasses (see note)
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup chopped mint, plus extra to serve
  • 1/4 cup (60ml) extra virgin olive oil
  • 800g lamb rump, cut into 2cm cubes
  • 4 vine-ripened tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • Warmed pita breads, to serve
  • Baba ghanoush (see note), to serve
  • Lemon wedges, to serve

Method

  • Step 1 Combine spices, honey, garlic, molasses, parsley, 1 tablespoon chopped mint and 1 tablespoon oil in a bowl and season. Add lamb, tossing to coat, and marinate in fridge for at least 30 minutes or overnight. If using bamboo skewers, soak 8 in water for 30 minutes.
  • Step 2 Preheat a chargrill pan or barbecue to medium-high. Thread the lamb onto 8 skewers. Cook the skewers, turning, for 10-12 minutes until charred but still slightly pink in the centre. Rest, loosely covered, while you make the tomatoes.
  • Step 3 Toss tomatoes, vinegar and remaining mint and oil together, then season.
  • Step 4 Serve lamb with pitas, tomatoes, baba ghanoush, extra mint and lemon wedges.

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