Pomegranate glazed lamb kebabs
Make a simple sweet, sour and sticky glaze using pomegranate molasses and chilli jam, then slather on shop-bought lamb kebabs for an effortless BBQ main
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 100g cherry tomatoes, halved
- ½onion, thinly sliced
- handful of flat-leaf parsley
- large pinch of sumac
- 2tbsp extra-virgin olive oil
- 1tbsp pomegranate molasses, plus a drizzle
- 80g bulgur wheat
- 1chicken stock cube
- 1tbsp chilli jam
- 4ready-made lamb kebabs
- 6tbsp hummus
Instructions
Step 1
Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.Step 2
Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.Step 3
Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.