LAMB KEBABS WITH FETA & MINT DIP

Serves 4

● 600g (1lb 5oz) lean lamb (leg or neck fillet)

● Salt and freshly ground black pepper

For the marinade

● 1tbsp pomegranate molasses

● 1tbsp honey

● Juice of 1 lemon

● 2 garlic cloves, crushed

● 5cm piece of ginger, finely grated

● 1tbsp oil

● Salt and freshly ground black pepper

● 1 small courgette, 1 sweet pepper and 1 red onion, all cut into similarly small chunks

For the dip

● 100g (3½oz) feta

● 3tbsp thick yoghurt

● ½ a small red onion, very finely chopped

● 1tbsp mint, chopped, plus extra for garnish

● 1tsp sumac spice

● 1tsp za’atar spice

● 60ml (2¼fl oz) extra-virgin olive oil

● Chilli flakes, to taste

To serve

● Pomegranate seeds (optional)

● Lemon wedges

Cut the lamb into 12 chunks. In a large bowl, mix together the ingredients for the marinade. Add the lamb and stir to coat. Cover and put in the fridge to marinate for at least 2 hours. Meanwhile, soak some small wooden skewers in water.

For the dip, put the feta and yoghurt into a bowl and smash with a fork to combine. Add the rest of the ingredients and mix together. Season with black pepper and refrigerate.

Season the lamb well and skewer 3 pieces alternately with the chunks of vegetables. Griddle or grill the skewers for 5 minutes, until the vegetables are lightly charred and the lamb is cooked to your liking. Garnish the kebabs with mint, then serve with the feta dip, pomegranate seeds, if using, and lemon wedges.