City Palate

The Entertaining Issue - November December 2017

Lamb Kebabs with Pomegranate Molasses and Feta
Untitled Document

Jan/Feb 2017

by Julie Van Rosendaal

Pomegranate adds a balancing acidity to rich lamb; grill these kebabs or roast them in the oven, and serve with warm pita and a drizzle
of plain yogurt. You’ll need about 8 bamboo skewers for this.
1 lb. ground lamb
1/3 c. crumbled feta
2 T. pomegranate molasses, plus extra
for brushing
2 garlic cloves, crushed
2 t. chopped fresh oregano or rosemary
(or 1/2 t. dried)
1/2 t. ground cumin
1/4 t. salt
olive oil (optional)
In a medium bowl, blend the lamb, feta, pomegranate molasses, garlic, oregano, cumin and salt with your hands just until combined. Soak about 8 bamboo skewers for 10 minutes or so, then take a handful of the meat mixture and shape it around one end, leaving the dull end as a handle.
Preheat your grill or broiler to medium-high and, if you like, brush the kebabs with some olive oil. Grill or broil for about 5 minutes, rotating as necessary and brushing with more pomegranate molasses, until char-marked and just cooked through. (If the handles of your bamboo skewers are burning, wrap them loosely in foil or move them to the edge of the grill so that they stick out from under the lid.) Makes about 8 kebabs.