Yes to Yummy

Pomegranate Lamb Kebabs

May 31, 2013 Print this page

One fact about me? I don’t watch much T.V. Really.

For whatever reason, most shows don’t really catch my attention. Aside from the occasional episode of Phineas and Ferb and Scooby-Doo, most of what I watch consists of The Weather Channel in the morning and Food Network on weekends.

Every Saturday morning at 8:00, I cook myself up some eggs and tune into The Best Thing I Ever Made, which features several food stars’ favorite dishes. Sure, there are plenty of deep-fried grilled cheese sandwiches and 5-stick-of-butter cakes, but plenty of the recipes are very Paleo-friendly.

One day, I saw Aarti Sequeira make these lamb kebabs, and immediately, I knew I had to made them. They’re actually pretty easy to make…and oh man, are they delicious.

For the original recipe, click here.

In the bowl of a food processor, pulse together 2 small onions, 4 cloves of garlic, a handful of basil leaves, 2 tablespoons of minced ginger, and the zest and juice of 1 large lemon until pasty, about 2 minutes. Feel free to substitute a different herb for the basil, like cilantro or mint. 

It got pretty onion-y in the kitchen, so I put on my very attractive swim goggles to protect my peepers. 

Dump the onion mixture into a bowl and add 2 pounds of ground lamb, a good pinch of salt, 2 tablespoons of pomegranate molasses, and 1 teaspoon each of baking soda, ground cumin, coriander, and cinnamon.  Mix with your hands until sticky and well-combined, about 3 to 4 minutes.

Cover the bowl with plastic wrap and stick in the fridge to firm up for 30 minutes to an hour. 

Meanwhile, soak some wooden skewers in cold water. This will help prevent them from burning on the grill or getting loose pieces in your meat.  

When you take the lamb out of the fridge, turn on your grill or heat a large pan over medium-high heat. I would’ve liked to have cooked outside…but it was pouring rain. (Sigh.)

The trickiest part of the recipe is threading the kebabs. If you’re not up for the challenge, roll and flatten the meat into pucks for burgers!

Before you get your hands all meaty, line a cutting board or plate with some tinfoil. Grease it well with olive oil to prevent the kebabs from sticking.

Take a small handful of meat and roll it into a log. Then, stick a wooden skewer through the center and push the meat to the middle. Roll it between your hands and pinch a bit if necessary. It’ll get easier as you go. Repeat with the remaining lamb.

Carefully place the kebabs on the grill or in the pan and cook until charred and crispy, about 5 to 6 minutes. Flip over and lightly brush with a little bit of pomegranate molasses. Continue cooking for another 4 to 5 minutes, then transfer to a plate. If you’re making these in batches, cover the plate with tinfoil or place in a 200 degree oven to keep warm.

So tasty, and so much fun to eat!

What’s your favorite grilling dish? Leave me a comment on Facebook and let me know!

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