Pair juicy spiced lamb with creamy hummus in these skewers. A scattering of herbs add freshness and pomegranate seeds bring pops of sweetness
Nutrition: Per serving
Combine the yogurt, garlic and spices in a large bowl, and season generously with salt. Stir through the lamb chunks until well coated, then cover and chill for at least 1 hr, or overnight.
Heat the grill to high. Line the base of a large baking tray with foil and put a wire rack on top. Thread the lamb onto 12 metal skewers, brush all over with the olive oil, then arrange on the wire rack. Grill for 13-18 mins until charred, golden and juicy.
Spoon the hummus over a large platter, then arrange the skewers on top (remove the meat from the skewers first, if you like). Scatter over the onion, pomegranate seeds and herbs (if you want to add candied jalapeños, see tip). Serve with flatbreads for scooping or cooked rice.
