* 400g (14 oz) low-fat minced lamb
* 1 garlic clove, peeled and finely chopped
* 1 tomato, seeded and finely diced
* 1 tsp pomegranate molasses, plus extra, to serve
* Seeds of 1 pomegranate, to serve
* Mint leaves, to serve
Turkish spice mix
* 35g (1¼ oz/) ground cumin
* 3 tbl sp (¼ oz) dried mint
* 3 tbl sp (¼ oz) dried oregano
* 2 tbl sp sweet paprika
* 2 tbl sp cracked black pepper
* 2 tsp hot paprika
125g (4½ oz) plain yoghurt
2 tbl sp pomegranate molasses
1 small handful of mint, chopped
1 teaspoon sumac
1. Soak eight bamboo skewers in water overnight or use metal skewers. To make the Turkish spice mix, combine all the ingredients and store in an airtight container until needed.
2. Combine the lamb with the garlic, tomato, pomegranate molasses and one tablespoon of the Turkish spice then mix thoroughly and season with sea salt and cracked black pepper.
3. Shape the lamb around the skewers and refrigerate for 30 minutes to set before cooking. Combine the yoghurt with the pomegranate molasses, mint and sumac.
4. Preheat a barbecue hotplate or grill pan to medium. Add the skewers and cook for three minutes, then turn and cook for a further three minutes or until cooked through.
5. Serve with the yoghurt sauce, pomegranate seeds and mint. If you like, you can drizzle a bit more pomegranate molasses over the lamb once it is cooked.
NB: You can keep any remaining Turkish spice mix in an airtight container for up to a month.
Recipes and images taken from Cook with Love by Pete Evans published by Murdoch Books, priced £20