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Lamb Kebabs with Pomegranate Glaze


This recipe is from Arty Sequiera of Food Network's Arty's Party

Serve with Cucumber Raita, recipe after Kebabs

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  • 1 pound ground lamb
  • 3 quarter size slices of ginger
  • 2 large garlic cloves
  • 2 medium shallots
  • zest of 1 lemon and its juice
  • 4 sprigs fresh mint
  • handful fresh cilantro
  • 3/4 tsp kosher salt
  • 4 tbsp pomegranate molasses
  • 1/2 tsp baking soda
  • 1/4 tsp garam masala
  • fresh ground pepper
  • 8 bamboo or metal skewers
  • oil for drizzle



Step 1

Bring lamb to room temperature. For BBQ, soak bamboo skewers for 30 minutes to avoid burning.

Put ginger, garlic, shallots, lemon zest, mint, cilantro and salt in food processor. Grind until very finely chopped.

Throw lamb into big bowl. Add shallot mixture, 2 tbsp pomegranate molasses, bakings soda, garam masala and pepper to the meat. Using hands, knead 2-5 minutes until the meat lightens in color, taking on appearance of knitted fabric. Very sticky.

Divide meat in 1/2, then in 1/2 again, 1/2 again until you have 8 mounds. Have a platter ready for competed kebabs. Drizzle a little oil on the platter so kebabs don't stick.

Have skewers standing by. Take one ball of meat and roll into a short stump. Thread the skewer through it and shape kebab with quick strokes, pulling the meat down. Should be just over 1/4 inch thick. Roll kebab in hands to seal meat.

Preheat griddle over medium, drizzling oil over it...when it smokes, its ready. Mix juice of lemon with 2 tbsp pomegranate molasses in a small bowl. When HOT, put skewers on grill. Cook about 2 minutes, then 1/4 turn. Brush with lemon/molasses glaze. Cook another 2 minutes, turn and glaze. Continue until 8-10 minutes total. Serve with Raita.

Cucumber Raita:
1 cup plain yogurt
2 tbsp fresh mint, minced
1 large english cucumber, grated
1 clove garlic, minced
kosher salt and pepper

Mix all ingredients in bowl.


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