Lamb On Skewers

Step 1: Rinse burghul under cold running water and drain well and then transfer to a bowl, add a pinch of salt and cover with boiling water and then cover with plastic wrap and stand for 30 to 40 minutes and then drain well.

Step 2: 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 and then add cold water and beat until mixture bind together.

Step 3: Using your hands, mould mince mixture in a sausage shape around six flat metal skewers and then put on a plate, cover with plastic wrap and refrigerate until firm.

Step 4: To make salad, put carrot in a bowl and season with salt and then pour over vinegar, then drizzle with oil.

Step 5: Spoon over a little of pomegranate and mint, reserving remaining to serve.

Step 6: Preheat a barbecue grill to high or put a chargrill pan over a high heat and cook skewers turning occasionally, for 10 minutes or until cooked through and browned.

Step 7: Put skewers on a serving platter and spoon over yoghurt, remaining mint and little of the remaining pomegranate.

Step 8: Serve skewers with lemon wedges, salad and remaining yoghurt and pomegranate.