These super simple lamb kebabs do not fall short in the taste department!!! You can mix them up the night or morning before, or as little as half an hour before you’re ready to eat, so they are a perfect meal to build into your weekly food planning.
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| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Passive Time | 30 mins |
| Servings |
people
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Ingredients
- 2 cm ginger peeled and grated
- 2 cloves garlic crushed
- 1.5 tbsp pomegranate molasses
- 1 tbsp balsamic vinegar
- 1/2 Orange zest and 60mls juice
- 3 tbsp olive oil
- Dash tamari
- 500 g lamb leg meat cubed
- 1 aubergine cubed
- 1 red onion quartered
Ingredients
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Instructions
- Mix together all of the ingredients (apart from the aubergine and onion) for the marinade and leave to rest for at least 30 minutes or up to overnight.
- When you're ready to eat, stir in the aubergine and onion and thread these and the meat onto some skewers.
- Grill, griddle or BBQ the skewers for about 5-10 minutes, turning and basting with the remaining marinade until cooked to your liking.
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