Sweet, salty, and just a little bit spicy, these kebabs (adapted from Aarti Sequeira’s recipe) transform ground lamb into a creative, delicious dinner. Tastes great with roasted carrots.
Yield 6 to 8 servings
2 small onions
4 cloves of garlic
A handful of basil leaves (can be substituted with cilantro or mint)
2 tablespoons of minced ginger
The zest and juice of 1 large lemon
2 pounds of ground lamb
A good pinch of salt
2 tablespoons of pomegranate molasses
1 teaspoon of baking soda
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of cinnamon
Wooden skewers or bamboo sticks
Olive oil, for greasing
In the bowl of a food processor, pulse together the onions, garlic, basil leaves, minced ginger, and the lemon zest and juice until pasty, about 2 minutes.
Dump the onion mixture into a bowl and add the ground lamb, salt, pomegranate molasses, 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.
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.
Serve with roasted carrots.