Lamb skewers with cumin and chilli

These Greek-style lamb skewers have a lot of flavour and are a wonderful addition to your weeknight keto menu as they are so easy to prepare.

Serves 4

These Greek-style lamb skewers have a lot of flavour and are a wonderful addition to your weeknight keto menu as they are so easy to prepare. 

Ingredients

• 500 g lamb mince
• 100 g lamb or pork fat
• 2 garlic cloves, finely chopped
• 1½ teaspoons ground cumin
• 1½ teaspoons dried mint
• 2 teaspoons dried oregano
• ½ teaspoon chilli flakes
• 2 teaspoons pomegranate molasses, plus extra to serve
• sea salt and freshly ground black pepper
• olive oil, for brushing

Salad

• 1 fennel bulb, thinly sliced using
• a mandoline
• 1 large handful of mint leaves
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil

To serve

• oregano leaves
• tzatziki
• lemon wedges

Method

1. Soak eight bamboo skewers in cold water for 20 minutes (or use metal skewers). Drain. Combine the lamb, lamb or pork fat, garlic, cumin, dried mint and oregano, chilli flakes, pomegranate molasses and some salt and pepper in a bowl and mix thoroughly.
2. Divide the lamb mixture into eight portions, then shape each portion around a skewer. Place the skewers on a tray, cover and refrigerate for 30 minutes.
3. To make the salad, place the fennel and mint in a bowl, pour over the lemon juice and olive oil and toss gently. Season with salt and pepper.
4. Heat a barbecue hotplate to medium and brush with a little olive oil. Add the skewers and cook for 3½ minutes, then turn and cook for a further 3½ minutes, or until cooked through.
5. Arrange the skewers on a platter, scatter over the oregano leaves and serve with the salad, tzatziki and lemon wedges. If you like, you can drizzle a little more pomegranate molasses over the skewers.