Pomegranate braai kebab sosatie

For more similar fantastic winter braai salad recipes click here! more recipes…


  • 100g cherry tomatoes, halved
  • ½ onion, thinly sliced
  • handful of flat-leaf parsley
  • large pinch of sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses, plus a drizzle
  • 80g bulgur wheat
  • 1 chicken stock cube
  • 1 tbsp chilli jam
  • 4 ready-made lamb kebabs
  • 6 tbsp hummus


  1. Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.
  2. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions.
  3. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
  4. Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through.
  5. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
  6. Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.

Turkish braai kebabs



  • 800g lamb mince
  • 2 tbsp or 1 tbsp of dried chilli flakes urfa chilli flakes, (see recipe below)
  • 4 tsp sumac
  • 4 tsp ground cumin
  • finely chopped to make 4 tbsp flat-leaf parsley stalks
  • 6 cloves garlic, crushed


  • 2 onions, thinly sliced
  • ½ a small bunch flat-leaf parsley, roughly chopped, plus extra for serving
  • 1 tbsp sumac


  • flatbreads, yogurt, pickled chillies and tomatoes


  1. Prepare the BBQ for direct cooking by spreading the coals in an even layer.
  2. To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning.
  3. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.
  4. Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.
  5. Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.)
  6. Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.
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