• 3 tbsp sumac powder
• 2 tbsp oil
• 1 lemon, zested
• ½ lemon, juiced
• 800g boneless Welsh Lamb neck, cut into chunks
For the couscous
• 1 head of cauliflower (thick stalks removed), blended or grated
• dash of oil
• handful of pomegranates seeds
• handful of mint leaves, chopped
• 8 dried apricots, diced
• 6 dates, stoned and chopped
• small bunch of spring onions, sliced
• 1 lime, zested and juiced
• pomegranate molasses, to finish
To make the marinade, mix together the sumac powder, oil, lemon zest and juice, then season. Add the lamb and leave to marinate for at least 30 mins.
Thread the lamb chunks onto pre-soaked wooden skewers. Cook over a hot grill, barbecue or griddle pan for approximately 10 mins, turning and basting with the marinade.
To make the couscous, heat some oil, then fry the cauliflower for 5-6 mins, then leave to cool. Once cool, mix with the pomegranate seeds, chopped mint, apricots, dates, spring onions and lime zest and juice. Drizzle over the pomegranate molasses and serve with the kebabs.