Georgian Inspired Mtsvadi Lamb Skewers

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.