2 Northern Ireland Farm Quality Assured large lamb leg steaks
1 x 5ml (1tsp) olive oil
1 inch piece fresh ginger
1 clove garlic
120g apricot jam
1 x 5ml (1tsp) Worcestershire sauce
2 x 5ml (2tsp) reduced salt soy sauce
1 x 5ml (1tsp) tomato puree
2 passion fruit
½ a pomegranate or 100g of pomegranate seeds
1 red onion
1 small bag of wild rocket
5ml (1tsp) honey
12 wooden skewers, chopping boards, knives, grill tray, peeler, grater, measuring spoons, small saucepan, mixing spoon, mixing bowl, spoon, oven gloves, tongs, pastry brush.
10. Grill the lamb kebabs for two minutes on each side.
11. Remove the kebabs from the grill and brush with the apricot glaze.
12. Return the kebabs to the grill and grill for a further minute on each side.
13. Serve the kebabs with the salad.