Lamb Kebabs with Pomegranate Glaze

Total Time:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Lamb Kebabs:
  • 1 pound ground lamb
  • 3 quarter-size slices ginger
  • 2 large cloves garlic or 4 small
  • 2 medium shallots
  • Zest of 1 lemon, and separately, its juice
  • 4 sprigs fresh mint
  • Handful fresh cilantro
  • 3/4 teaspoon kosher salt
  • 4 tablespoons pomegranate molasses
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon garam masala, optional
  • Lots of freshly ground pepper
  • Oil, for drizzling
  • Cucumber Raita:
  • 1 cup plain yogurt
  • 2 tablespoons minced fresh mint
  • 1 large English cucumber, grated
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
Directions
  • Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside grill

  • For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn.

  • Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely.

  • Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped.

  • Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect!

  • Divide the meat in half, then in half again and then half again, until you have 8 mounds.

  • Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick.

  • Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat.

  • Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl.

  • When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.

  • For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.


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