For the kebabs
- 1 garlic clove, crushed
- 2 tbsp Geeta’s Pomegranate & Mango Chutney
- 3 or 4 pink peppercorns, crushed (optional)
- 300g lean lamb fillet, cut into 2.5cm cubes
For the salad
- Mixed salad leaves such as rocket and lambs lettuce
- Cucumber, cut into cubes
- Mint leaves
- Pomegranate seeds
For the pickled onion
- 1 red onion, thinly sliced
- 100ml vinegar (we recommend apple cider vinegar)
- 200ml water
- 1 tbsp sugar
- 1 1/2 tsp salt
For the homemade raita
- 125g natural yoghurt or Greek yoghurt
- 1/4 cucumber, finely chopped
- Small handful of mint leaves, chopped
- 1/2 green chilli, de-seeded and finely chopped
- Pinch of salt
To make the pickled onion
Whisk together the vinegar, water, sugar and salt. Place the onion in a Mason jar or similar lidded container and pour the vinegar mixture over. Allow the onions to sit at room temperature for at least 30 minutes.
To make the homemade raita
- Using a muslin cloth or a tea towel, wrap the cucumber and squeeze to remove excess water.
- Mix all the ingredients together, cover and store in the fridge until needed.
For the kebabs
- Mix the garlic, peppercorns and chutney together in a bowl
- Add the lamb and coat thoroughly. Leave to marinate in the fridge for at least 10 minutes
- Preheat the grill and place the kebabs onto a rack with a tray underneath to catch any juice. Turn regularly whilst cooking and baste with extra chutney if required. Cook for 10 to 14 minutes depending on how pink you like your lamb.
Used in this recipe
How we serve ours
Arrange the salad leaves, cucumber and pickled onion on a plate. Place the kebabs on top and sprinkle with the pomegranate seeds and mint leaves. Serve with the homemade raita in a little ramekin.
You can even make a little ‘jus’ by blitzing a couple of tablespoons of chutney, adding 100ml or so of pomegranate juice and heating it in a pan, reducing until you get your preferred consistency. Serve in a little jug to pour over the kebabs.