Lamb Kebabs with Yogurt and Pomegranate Recipe

Ingredients

• 12 oz (350 g) lean lamb shoulder, cut into cubes
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp garam masala
• ¼ tsp ground cinnamon
• olive oil, for brushing
• 1 pomegranate seeds, to serve

• 1 shallot, finely chopped
• 1 garlic clove, chopped
• 1 tbsp chopped mint
• ½ cucumber, peeled, seeded, and chopped
• 1¼ cup Greek-style yogurt
• pinch of salt

1. Place the lamb in a large bowl. Add the cumin, coriander, garam masala, and cinnamon to the bowl and mix to coat the meat in the spices. Leave to marinate for 30 minutes.
2. For the dressing, place the shallots, garlic, mint, cucumber, and yogurt in a large serving bowl. Add the salt, mix well to combine, and set aside.
3. Heat a large heavy-bottomed frying pan or a grill pan. Divide the lamb cubes into four equal portions and thread them onto four skewers. Brush the pan with a little oil and grill the meat for 8 minutes, turning regularly, until well-browned.
4. Remove from the heat. Sprinkle over the pomegranate seeds, remove the kebabs from the skewers, and transfer to a serving platter. Serve with a dollop of the yogurt dressing, couscous, and pita bread.