Lamb Kebabs with Pomegranate Glaze

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This was AWESOME!!! Took a little time to put together but so worth it. I made my own pomegranate molasses (great by the way The raita was really good...I made some jasmine rice with mine....you have to have the molasses with it...it makes the dish...I sure will make this again!!

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We really enjoyed this! My daughter HATES lamb. I have always wondered why people review a recipe when they didn't follow it. Now I know. To cut down on the lamb flavor, I made a 50/50 mixture of lamb and veal. She loved it. The veal DID make it too spongy to stay on the skewers, so I baked it until it set, then moved it to the grill. Can't wait to try it again without the veal, or with beef. Also, my son loved the rice and raita mixture... Mmmmm

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Deeeee-licious!!! This recipe was bursting with flavors that I love. I am considering making another batch since I still have ginger and mint and extra yogurt sauce which might otherwise go unused. One tip is to grate the cucumber several hours ahead of time so that the excess moisture can drain.

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Not sure if it was just me but this was not worth the time, effort nor money. The recipe seemed to hold much promise but was surprisingly tasteless. I love to cook and try new things but this one was just bland.

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Very good and different. My wife made her own pomegranite mollases from scratch.

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The flavors are truly amazing. I did have a bit of trouble with the kebabs sticking to the grill, but I had the butcher ground a sirloin roast, so it may just have been a bit too lean.

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We enjoyed this dish immensly. It was full of flavor and we enjoyed the raita as recipe stated. We had homegrown cucumbers which are not as watery as those purchased in the grocery. Any recipe that calls for Pomegranate molasses makes a hit in our household.

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I adore this recipe and make it over and over again. Just a hint of sweetness with aromatic herbs and spices - yu-um! I agree with previous reviewers that the raita is much too wet, but draining the cucumber in a strainer or squeezing it in a towel before mixing with the yogurt is will take care of that.

Also, I find that the pomegranate-lemon glaze is vastly improved by just a teensy pinch of salt.

One more thing. You absolutely MUST add the baking soda, as Aarti said on the show. It is not optional. It reacts with the acids in the pomegranate molasses to produce bubbles that lighten the mixture up, and the soda also neutralizes the acids that make things taste sour.

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First, I have to say I love Indian, Middle Eastern and North African cuisines and all of the ingredients were things I was familiar with, with the exception of the pomegranate molasses.
Ifollowed the recipe very closely with the exception of the baking soda, which was inadvertently ommitted. Finally, I made burgers and not skewers and fried them on a griddle, as was suggested as an alternative to grilling, as it January and snowing.
The patties were almost inedible. I have no idea what was so distasteful, but the lemon zest/juice made them a little sour and the "fabric-like consistency" was off-putting. I LOVE lamb koeftes, which have a similar flavor profile, so I don't understand what was off, but it was so bad, that our dog sniffed the leftovers and walked away. And as another reviewer had mentioned the raita was a soupy mess.

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This was excellent. Even my picky six year old cleaned her plate. I have two suggestions:
1 after separating meat into 8 pieces refrigerate for a while, the room temp meat mix was very soft and hard to work with. 2 The raita per instructions was very soupy. Remove some water from the grated cucumber by leaving in a strainer for a while or squeezing in paper towels before adding to other ingredients. This recipe has a home in our family cookbook.
- A note for leftovers: Add chopped mint or cilantro and a touch of garam masala to eggs, fold over sauteed onions and crumbled leftover kebab, top with raita. Fantastic omelet.