Lamb Kebabs with Pomegranate Glaze

Name: Lamb Kebabs with Pomegranate Glaze
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 1 Handful fresh cilantro; 1 large English cucumber, grated; 2 Tbsps minced fresh mint; 4 sprigs fresh mint; 0 teaspoons garam masala, optional; 1 clove garlic, minced; 2 large cloves garlic or 4 small; 3 quarter-size slices ginger; 454 grams ground lamb; 1 teaspoons kosher salt; 4 servings Kosher salt and freshly ground pepper; 1 Zest of lemon, and separately, its juice; 4 servings Oil, for drizzling; 4 servings Lots of freshly ground pepper; 237 milliliters plain yogurt; 4 Tbsps pomegranate molasses; 2 mediums shallots

Need a gluten free main course? Lamb Kebabs with Pomegranate Glaze could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 43g of fat, and a total of 566 calories. A mixture of ground lamb, shallots, cucumber, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside grill

Equipment you will use

Food Processor

Stove

Frying Pan

Skewers

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.

Ingredients you will need

Lemon Zest

Cilantro

Shallot

Garlic

Ginger

Water

Lamb

Mint

Salt

Equipment you will use

Food Processor

Skewers

Grill

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.

Ingredients you will need

Pomegranate Molasses

Garam Masala

Baking Soda

Shallot

Mounds Bar

Pepper

Meat

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.

Ingredients you will need

Meat

Roll

Cooking Oil

Equipment you will use

Skewers

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.

Ingredients you will need

Pomegranate Molasses

Juice