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Clover Classic Middle Eastern Lamb Kebabs

Middle Eastern Lamb Kebabs

Clover Classic Middle Eastern Lamb Kebabs
Recipe: Johnny Hamman

Serves 4
Preperation: 10 minutes
Cooking: 10-15 minutes
Oven Temperature: 200 °C
Lamb Kebabs
15 long skewers (if bamboo soak in water overnight)
1 deboned lamb neck, cut into 1cm cubes
4 t salt flakes
4 t white pepper
4 t roasted cumin seeds, crushed
4 t roasted coriander seeds, crushed
4 t sumac
1 onion, peeled and cut in to quarters
1 cup pomegranate syrup 
handful of fresh mint leaves
1 cup couscous
1 cup boiling hot vegatable stock
15 ml olive oil
½ cup frozen peas
1 carrot, coarsely grated
small handful of fresh mint, chopped
juice of ½ lemon
salt and pepper to taste
1 cup Clover Classic Mayonnaise, level 1
1 clove garlic, crushed
zest of ¼ lime or lemon
1-2 t lime or lemon juice
Lamb Kebabs
In a large mixing bowl rub the meat with the salt, pepper, cumin, coriander and sumac .
Thread the lamb cubes and onion quarters alternately onto the skewers.
Lay the skewers on a baking tray lined with greased foil and roast in the hot oven for 10 – 15 minutes, or until golden brown on the outside and pink in the middle, turning occasionally (don’t be shy to taste making sure it is not over cooked).
Put the couscous in a large bowl, pour over the hot vegetable stock and add the olive oil and peas.
Stir, then cover with cling film and leave to soak, about 8 minutes.
Gently fluff up the grains using a fork, and stir in the carrot, herbs, lemon juice and olive oil. Mix everything well, season and set aside.
Mix all the ingredients for the mayonnaise together.
Serve lamb kebabs piled up on a plate dressed with the pomegranate syrup, fresh mint and dollops of the mayonnaise or serve the mayonnaise on the side with the couscous.

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