Name: Pomegranate glazed lamb kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 100g cherry tomatoes, halved; ½ onion, thinly sliced; handful of flat-leaf parsley; large pinch of sumac; 2 tbsp extra-virgin olive oil; 1 tbsp pomegranate molasses, plus a drizzle; 80g bulgur wheat; 1 chicken stock cube; 1 tbsp chilli jam; 4 ready-made lamb kebabs; 6 tbsp hummus

a plate of hummus, salad and lamb kebabs on wooden skewers

100g cherry tomatoes
halved
½ onion
thinly sliced
handful of flat-leaf parsley
large pinch of sumac
2 tbsp extra-virgin olive oil
1 tbsp pomegranate molasses
plus a drizzle
80g bulgur wheat
1 chicken stock cube
1 tbsp chilli jam
4 ready-made lamb kebabs
6 tbsp hummus

Method

step 1
Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
step 2
Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
step 3
Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.