LAMB KEBABS WITH POMEGRANATE GLAZE
Steps:
- 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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Khumoetsile Mogobye
[email protected]I've made these kebabs several times now, and they're always a hit. They're a great addition to any party or potluck.
Gohar Farid
[email protected]These kebabs are a great way to get your kids to eat lamb. My kids loved the sweet and tangy glaze.
Mithum KAvisha
[email protected]I love the way the glaze caramelizes on the kebabs. It gives them a delicious crispy coating.
Javed MR
[email protected]These kebabs are perfect for a summer cookout. They're easy to make and can be cooked on the grill or in the oven.
Desiree Fahey
[email protected]I'm not a big fan of pomegranate, but I actually really liked the glaze in this recipe. It was sweet and tangy, but not overpowering.
Neamul Hoque
[email protected]These kebabs are a great way to use up leftover lamb. I made them with some leftover leg of lamb, and they were delicious.
Viktoria Telly
[email protected]I'm always looking for new ways to cook lamb, and this recipe definitely delivered. The kebabs were juicy and flavorful, and the glaze was the perfect finishing touch.
Ramy Mohsen
[email protected]The pomegranate glaze is amazing! I used it on chicken kebabs and they were a huge hit.
Nsr Vishnu
[email protected]These kebabs were easy to make and turned out great! I used ground lamb instead of lamb chops, and they were still delicious.
faizane awaisiya
[email protected]I love the combination of flavors in this dish. The lamb is tender and juicy, and the glaze is sweet and tangy. I would definitely recommend this recipe to anyone who loves Mediterranean food.
Zohaib Jadoon
[email protected]I'm not a huge fan of lamb, but these kebabs were surprisingly good. The glaze really made all the difference.
Ateeq ur rahman
[email protected]These lamb kebabs were a hit at my last dinner party! The pomegranate glaze added a delicious tangy flavor that complemented the lamb perfectly. I'll definitely be making these again.