Pomegranate & Mango Lamb Kebabs

For the kebabs
For the salad
For the pickled onion
For the homemade raita
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
For the kebabs
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.