Recipe by Pete Evans
- 1 tablespoon coconut oil or good quality animal fat, melted
- 5 onion, chopped
- 3 garlic cloves, finely chopped
- 400g lamb mince
- 100g lamb fat, minced
- 3 teaspoons pomegranate molasses plus extra to serve
- Pinch chilli flakes (optional)
- Seeds of 0.5 pomegranate, to serve
- Fresh coriander leaves, to serve
- Fresh mint leaves, to serve
- Sumac to serve (optional)
- Soak 8 bamboo skewers in water 30 minutes or use metal skewers
- To make spice mix, combine all the ingredients in a small bowl and set aside until needed.
- Heat the oil or fat in a frying pan over medium heat. Add onion and sauté for 5 minutes or until softened and translucent. Add the garlic and cook for a further minute. Set aside
- In a large bowl, mix the lamb mince, minced fat, cooked onion mixture, 1.5 tablespoons of spice mix, pomegranate molasses and chilli flakes (if using) until well incorporated. Season with salt to taste
- Shape the lamb mixture around the skewers and refrigerate for 30 minutes to set before cooking.
- To make the tahini sauce, place the tahini, coconut yoghurt, lemon juice and garlic in a small bowl, add 3 tablespoons of water and mix to combine. Add a little salt to taste. Set aside.
- Preheat a barbeque hotplate to medium. As the skewers and cook for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
- Serve with tahini sauce, pomegranate seeds, coriander and mint. If you like you can drizzle a bit more pomegranate molasses over the lamb once it is cooked and sprinkle with some sumac.
- 3 tablespoons hulled tahini
- 3 tablespoons coconut yoghurt (dairy-free)
- 2 tablespoons lemon juice
- 1 garlic clove, finely grated
- Sea salt
- 2 tablespoons ground cumin
- 5 tablespoons dried mint
- 5 tablespoons dried oregano
- 1 tablespoon sweet paprika
- 1 tablespoon freshly ground black pepper
Note: you can keep any remaining spice mix in an airtight container for up to a month