Sticky Pomegranate Lamb Kebabs with Pitta Salad Recipe
Published on April 25th, 2025
Intermediate
If you're craving a flavour-packed dinner that’s perfect for warm evenings or casual gatherings, this Sticky Pomegranate Lamb Kebabs with Pitta Salad recipe is sure to impress. Combining succulent lamb, the rich tang of pomegranate molasses, and a vibrant, crunchy salad, this dish strikes the perfect balance of sweet, savoury, and fresh. It's a Middle Eastern-inspired recipe that’s easy to prepare and even easier to love.
Why You'll Love This Recipe
These sticky pomegranate lamb kebabs are char-grilled to perfection, with a sweet and tangy glaze that caramelises beautifully under the grill. Served with a refreshing pitta salad full of crisp cucumber, juicy tomatoes, and fresh herbs, this recipe delivers both texture and taste. It’s a simple yet stunning dish that’s packed with nutritious ingredients and bold flavours.
Ingredients (Serves 4)
- 500g British lamb leg steaks, cut into 5cm chunks
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 red onions (1 small, 1 large)
- 2 tbsp pomegranate molasses (plus extra for glazing)
- Seeds from 1 whole pomegranate (or use a 210g pack)
- 3 white pitta breads, sliced into finger-width sticks
- 1 cucumber, roughly chopped
- 300g tomatoes, chopped
- 25g mint leaves (or flat-leaf parsley)
Instructions
- Start by soaking four wooden skewers in water or prepare metal ones. In a large bowl, combine the lamb chunks with 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, and season generously with salt and pepper. Cut the larger onion into eight wedges, add to the bowl, and toss to coat. Let it marinate for at least 10 minutes or refrigerate for up to 2 hours for more depth of flavour.
- In a separate bowl, mix the remaining olive oil and vinegar with 1 tablespoon of pomegranate molasses and the pomegranate seeds. This dressing brings a burst of sweetness and acidity that complements the lamb beautifully. Set aside and let the flavours infuse.
- Grill the pitta bread sticks for about 2 minutes until lightly golden. Place them on a large platter and add the thinly sliced smaller red onion, chopped cucumber, and tomatoes. Tear most of the mint leaves and scatter over the salad. This combination adds freshness and crunch to balance the sticky richness of the lamb.
- Preheat your grill to high and line a baking tray with foil. Thread the marinated lamb and onion wedges onto the skewers. Discard any remaining marinade. Grill the kebabs for 5 minutes, turning once, until browned. Brush with the remaining pomegranate molasses and return to the grill for another 2 minutes until sticky and caramelised.
- Toss the salad with most of the pomegranate dressing. Arrange the lamb skewers on top, then drizzle over any remaining dressing and the juices from the grill tray. Finish with a scattering of the leftover mint leaves and serve immediately.
Final Thoughts
These pomegranate lamb skewers are ideal for summer barbecues, casual family dinners, or when you want to impress guests with minimal fuss. You can also serve them with a side of couscous or rice for a more filling meal.
This Sticky Pomegranate Lamb Kebabs with Pitta Salad recipe is the perfect blend of smoky grilled meat and refreshing salad. Whether you're cooking for yourself or hosting a dinner party, this dish adds a touch of Middle Eastern magic to your mealtime. Plus, with its stunning colours and irresistible taste, it's a recipe you’ll come back to time and time again.
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