Lamb Kebabs with Mint and Pomegranate Raita

Tips

Tips:

• Serve the kebabs on a platter, scattered with coriander leaves if desired.
• Consistent Size: Cut the lamb into uniform pieces to ensure even cooking. This will help each piece cook at the same rate on the grill.
• Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning and keeps your kebabs intact.
• Don’t Overcrowd: Avoid overcrowding the skewers. Leave a little space between pieces to allow heat to circulate and cook the meat evenly.

Mint and Pomegranate Raita

Ingredients:

• 1 cup plain Greek yoghurt
• ½ cup fresh mint leaves, chopped
• ¼ cup pomegranate seeds
• 1 small cucumber, grated and squeezed
• ½ tsp roasted cumin powder
• ¼ tsp black salt or regular salt
• ¼ tsp ground black pepper
• 1 small green chilli, chopped (optional)

Instructions:

1. Whisk the yoghurt until smooth.
2. Stir in the mint, cucumber, and pomegranate seeds.
3. Add the cumin, salt, pepper, and optional green chilli.
4. Refrigerate for 30 minutes.
5. Enjoy chilled with lamb kebabs and naan.