Ingredients
• 100g fine burghul (cracked wheat, from the health food section of supermarkets)
• Pinch of salt, to season
• 600g lamb mince
• 1⁄2 brown onion, finely diced
• 2 cloves garlic, finely grated
• 11⁄2 tsp ground allspice
• 11⁄2 tsp ground cumin
• 1⁄2 tsp cinnamon
• 1⁄2 tsp chilli powder
• 1 tsp dried mint
• Extra 2 tsp salt
• 2 Tbsp cold water
• 1 cup thick plain yoghurt, to serve
• 1 lemon, cut into wedges, to serve
SALAD
• 2 medium carrots, thinly sliced
• Sea-salt flakes, to season
• 2 Tbsp white wine vinegar
• 1 jalapeño chilli, deseeded, finely chopped
• 1⁄4 white cabbage, finely shredded
• 1 tsp ground cumin
• Extra virgin olive oil
• Seeds of 1⁄2 pomegranate
• 1⁄3 cup finely shredded mint leaves
Method
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Rinse burghul under cold running water and drain well. Transfer to a bowl, add a pinch of salt and cover with boiling water. Cover with plastic wrap and stand for 30-40 minutes or until tender. Drain well.
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Put mince, onion, garlic, spices, mint, extra salt and burghul in the large bowl of an electric mixer and beat on low, using paddle attachment, for 3 minutes. Add cold water and beat for a further 5-10 minutes or until mixture binds together.
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Using your hands, mould mince mixture in a sausage shape around 6 flat metal skewers. Put on a plate, cover with plastic wrap and refrigerate for 30 minutes or until firm.
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Meanwhile, to make salad, put carrot in a bowl and season with salt. Pour over vinegar, then toss and stand for 10-15 minutes or until soft. Toss through chilli. Put cabbage in a separate bowl, then sprinkle over cumin and toss to combine. Add to carrot mixture and toss, then drizzle with oil. Spoon over a little
of the pomegranate and mint, reserving remaining to serve. -
Preheat a barbecue grill to high or put a chargrill pan over a high heat. Cook skewers, turning occasionally, for 10 minutes or until cooked through and browned.
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Put skewers on a serving platter. Spoon over yoghurt, remaining mint and a little of the remaining pomegranate. Serve skewers with lemon wedges, salad and remaining yoghurt and pomegranate.