Cumin lamb skewers with mint yoghurt & pomegranate
Super juicy grilled lamb skewers are loaded with fresh garlic, cumin and parsley. Drizzled with a zesty mint yoghurt and fresh pomegranate, this recipe is pretty as a picture and finger licking good!
I like to serve these skewers as an entree to a summery Middle Eastern meal. They also go so well wrapped in soft pita breads with fresh salad for a weeknight meal.
These skewers can also be frozen before cooked and just pulled out and cooked from frozen. Perfect for easy entertaining and it feels like you’ve really put in the effort! So handy for a weeknight meal when you need something in a hurry.
What's in this recipe?
Mint yoghurt
Plain yoghurt
Makes up the bulk of the sauce and gives it creaminess. I enjoy the tanginess of yoghurt that offsets the richness of the lamb perfectly. Use a full fat yoghurt for the best flavour and creamy mouthfeel.
Garlic & lemon
Fresh garlic and lemon are added to provide freshness and a zing on the palate that makes these skewers not too heavy and fatty to eat. Please use fresh garlic and lemon here.
Mint
Mint is mixed into this sauce to provide freshness, fragrance and gives the sauce texture & interest. Can be substituted with other herbs such as basil, parsley or coriander however I feel mint pairs the best with lamb.
Salt
Salt balances the sauce and makes all the flavours sing!
Cumin lamb skewers
Lamb mince
Lamb mince is perfect for these skewers as it is a fatty meat and helps them to stay juicy and tasty! Can be substituted with beef mince for a flavour variation - still very tasty!
Onion & garlic
Onion and garlic provide the flavour base in this recipe. Onion is pureed to keep the mixture moist and to remove any unpleasant chunks of raw onion throughout the meat. Please use fresh garlic here!
Panko crumbs
Panko crumbs help to bind the mixture together and keep it the perfect consistency to stick to the skewers whilst cooking. Can be substituted with regular or GF breadcrumbs if desired.
Spices
Cumin is the main spice flavour in this recipe which pairs so wonderfully with lamb. I use both ground and whole cumin to give texture and uniformity of flavour. Coriander and cinnamon support the cumin flavour and provide warmth and tang to the skewers.
Fresh parsley
Fresh parsley provides freshness to these skewers and keeps them feeling light and easy to eat.
Salt & pepper
Salt and pepper round out the flavours in these skewers - don’t be tempted to skip either!
Pomegranate
Pomegranate gives this recipe so much colour and texture! Although not necessary is serving these for the family during the week, they really add that wow factor when serving this recipe to guests!
Step-by-step photos
Cumin lamb skewers with mint yoghurt & pomegranate
Super juicy grilled lamb skewers are loaded with fresh garlic, cumin and parsley. Drizzled with a zesty mint yoghurt and fresh pomegranate, this recipe is pretty as a picture and finger licking good!
Ingredients
- 1 cup plain yoghurt (full fat)
- 1 garlic cloves (crushed)
- 1/2 cup mint leaves
- 1 lemon (juice & zest)
- Salt & pepper
- 1 kg lamb mince
- 1 onion (grated)
- 1/2 cup panko breadcrumbs
- 4 garlic cloves (crushed)
- 2 tsp each of ground cumin, cumin seeds, ground coriander
- 1 tsp cinnamon
- 1/4 cup fresh parsley (finely chopped)
- 1 tsp freshly ground black pepper
- 2 tsp salt
- 1 pomegranate (arils removed)
Instructions
- Combine all ingredients in a small bowl and whisk thoroughly to combine. Season with salt and pepper. Set aside in the fridge.
- Preheat oven to 180 degrees Celsius. Line two baking trays with baking paper.
- Spread grated parmesan over a baking tray. Place in the center of the oven for 2-3 mintues or until bubbling and starting to turn golden around the edges. Remove from the oven and set aside to cool.
- Lay prosciutto out evenly over a baking tray in a single layer. Bake in the center of the oven for 2-3 minutes or until golden and crispy. Remove from oven and repeat with remaining prosciutto. Set aside on a plate to cool.
- Cut corn off cobs and set aside. Arrange lettuce evenly over a large serving platter. sprinkle with corn, avocado & tomatoes. Drizzle over dressing.
- Roughly tear up prosciutto and parmesan. Sprinkle over the salad. Top with basil and spring onions. Enjoy!
Notes
Serving suggestion
I like to serve this salad with sliced grilled chicken thighs for an easy low key weekend meal with family or friends. Lightly toasted sourdough and butter helps to round out the meal although this salad is basically a meal in itself! Perfect for a work lunch which can be prepped the night before.
Storing
Salad can be assembled up to 6 hours prior to serving. Leftovers will keep for 1-2 days in an airtight container in the fridge.
Nutrition Facts
Calories
321Fat
25 gSat. Fat
8 gCarbs
19 gFiber
5 gNet carbs
13 gSugar
7 gProtein
9 gSodium
373 mgCholesterol
32 mg