Tender lamb skewers served with smoky hummus, pomegranate and citrus spice

MARINATE THE LAMB

Combine the olive oil, garlic, lemon zest, lemon juice, ground cumin, ground coriander, smoked paprika, oregano and salt in a bowl or sealable bag. Add the lamb cubes and toss well so the meat is evenly coated. Cover and chill for at least 30 minutes, ideally 2–4 hours.

PREPARE THE SMOKED HUMMUS

Use prepared smoked hummus, or make your own by adding a little smoked paprika to regular hummus. Spread a generous layer onto a serving plate.

PREPARE THE KADAI

Set up your Kadai for direct heat barbecuing, making sure the fire is hot enough to cook the lamb quickly and give it colour without drying it out.

SKEWER THE LAMB

Thread the marinated lamb cubes onto the skewers, spacing them evenly so they cook properly. Brush lightly with a little extra oil if needed.

COOK THE LAMB

Place the skewers over the hot fire and cook for 5–8 minutes, turning regularly, until the lamb is browned and lightly charred on the outside but still juicy in the middle. For medium, aim for an internal temperature of 60–65°C. For well done, aim for 70°C.

REST THE LAMB

Remove the skewers from the heat and leave the lamb to rest for a couple of minutes so the juices settle.

PLATE THE DISH

Slide the lamb from the skewers and arrange over the smoked hummus in a loose, rustic layer.

FINISH AND SERVE

Drizzle with pomegranate molasses and scatter over pomegranate seeds and fresh coriander before serving.