Cooking Time Prep time 20 mins cook time 20mins
½ Onion, coarsely chopped
2 ClovesGarlic, coarsely chopped
50 ml Vegetable Oil, plus extra for drizzling
60 ml Pomegranate Juice
1 tsp. Dried Chilli Flakes
4 tsp. Cumin
1 kg Boneless lamb Leg, trimmed, cut into 2cm cubes
Thick plain yoghurt
Handful watercress and mint
Combine the Spices, Lamb, Olive Oil and Pomegranate Juice in a bowl and allow to marinate for a couple of hours or overnight.
Thread the meat onto skewers.
Grill the skewers turning occasionally, until almost cooked through (5-7 minutes). Keep warm.
Drizzle the flat bread with olive oil and heat on the grill.
Smear some yoghurt on the flat bread, then place a skewer of the lamb on the bread.
Remove the metal skewers, top with watercress and mint, then fold over.
Serve with Cumin salt and chopped Chilli
1 tbsp.Cumin Seeds
2 tbsp.Flaked Salt