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Shallot Kebabs with Pomegranate Molasses-Sogar Kebab-Turkey
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Source: Steven Raichlen
|1 pound||ground lamb|
|1 clove||garlic, minced|
|1 teaspoon||salt, or more to taste|
|½ teaspoon||ground cumin|
|½ teaspoon||black pepper, freshly ground|
|20 large||shallots, or pearl onions|
|pita bread, for serving|
|2-3 teaspoons||Pomegranate Molasses|
If desired, set up the grill for grateless grilling. Preheat the grill to high.
Combine the lamb, garlic, 1 teaspoon salt, ½ teaspoon cumin, and ½ teaspoon pepper in a large bowl. Knead and squeeze the mixture with you hands until thoroughly blended, 3 to 4 minutes.
Peel the shallots and cut each length wise in half. Starting on the round sides thread 5 shallot halves onto each skewer. Leaving about 1 inch between each.
Line a baking sheet with plastic wrap. Divide the meat mixture into 32 equal portions. Lightly wet your hands with cold water, then take one portion of the meat and mold it around a skewer, between 2 shallot halves, making it as much as possible the same size. Repeat with the remaining portions of meat so each skewer contains 5 shallot halves alternating with 4 portions of meat. Place each kebab as it is made on the prepared baking sheet.
When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot grate. Grill turning with tongs, until the shallts are nicely browned and soft and the meat is browned as well and cooked through about 12 minutes in all.
Use a pita to protect your hand as you slide the meat and shallots off their skewers into a serving bowl. Toss with the Pomegranate molasses, cover, and let stand for 3 minutes. Divide the meat and shallots among serving plates and serve immediately, accompanied by the pita.
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