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Lamb souvlaki with minted tomatoes

Name: Lamb souvlaki with minted tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
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, good-quality baba ghanoush (see note) and lemon wedges, to serve

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30m

15m

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Next time you're craving takeaway souvlaki, look no further than your own kitchen.

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, good-quality baba ghanoush (see note) and lemon wedges, to serve

Method

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.
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.
3.

Toss tomatoes, vinegar and remaining mint and oil together, then season.
4.

Serve lamb with pitas, tomatoes, baba ghanoush, extra mint and lemon wedges.