Barbequed lamb skewers marinated in ‘Hilbeh’ served with a baby spinach salad, pomegranate and yoghurt sauce

Serves 6


2 teaspoons fenugreek seeds
125ml cold water
2 cloves garlic
1 small green chilli
½ cup coriander leaves
2 teaspoons lemon juice
½ teaspoon salt

400g lamb loin
12 bamboo skewers, soaked in water

1 green chilli
½ cup coriander leaves
½ cup mint leaves
pomegranate molasses
250g plain yoghurt
salt and freshly ground black pepper
250g baby spinach leaves, washed and picked
125g broad beans, blanched and peeled

Soak fenugreek seeds in cold water overnight until a jelly-like coating is evident on seeds. Drain off the water and place the fenugreek in a food processor with the garlic, chilli, coriander, lemon juice and salt and blend to a coarse puree.

Dice the lamb loin into 1cm chunks. Spread the puree over the lamb dice and marinate.
Chop the chilli and place into the food processor again with the coriander, mint and pomegranate molasses. Blend to a fine paste, mix into the yoghurt and season with salt, pepper and lemon juice if needed.

Thread the diced lamb onto the skewers. Cook the skewers on the barbecue and serve on top of the spinach leaves and broad beans dressed with the yoghurt dressing.