Georgian Inspired Mtsvadi Lamb Skewers
with Flatbreads, Walnut & Pomegranate Salad and Roast Potatoes
Inspired by some of the world's most popular street food, these tasty Georgian Inspired Mtsvadi Lamb Skewers are perfect for a casual sharing-style dinner. Mtsvadi are traditional Georgian meat skewers originating from the Kakheti region, often paired with soft, warm flatbread. They're flavoured with pomegranate, onion and black pepper. Here, we've served the skewers with a Georgian style fresh salad which contains walnuts and pomegranate for extra bite and flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Lamb Steaks
4 unit(s)
Bamboo Skewers
1 unit(s)
Baby Cucumber
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 unit(s)
Pomegranate
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
75 grams
Soured Cream
(Contains Milk)
37 grams
Red Pepper Chilli Jelly
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve and peel the red onion. Cut one half into wedges, then separate the layers. Thinly slice the other half.
In a large bowl, combine the red wine vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then stir in the sliced onion and set aside to pickle.
Next, cut the lamb steaks into 3cm chunks.
Thread the lamb pieces and onion wedges onto the skewers (2 per person), alternating between the two. Transfer the skewers to a baking tray, drizzle with oil and season with salt and pepper.
Roast on the middle shelf of your oven until cooked through, 10-12 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
Meanwhile, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Roughly chop the walnuts.
Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
Just before the lamb is ready, pop the flatbreads (1 per person) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Meanwhile, add the cucumber, walnuts, half the pomegranate and a good drizzle of oil to the pickled onion and toss together. Season with salt and pepper.
Use the back of a spoon to spread the soured cream onto the warmed flatbreads.
Top with the lamb and onion skewers, then drizzle with the red pepper chilli jelly. Sprinkle over the remaining pomegranate seeds.
Serve the roasted potatoes and the walnut and pomegranate salad alongside.
Enjoy!
