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2 tbsp. olive oil |
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1 tsp. cumin seed, toasted and ground |
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1 tsp. coriander seed, toasted and ground |
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1 pinch chili flakes |
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1/2 onion, finely diced |
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2 cloves garlic, finely minced |
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4 tbsp. flat leaf parsley finely chopped |
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1 lb ground lamb |
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1/4 cup fresh bread crumbs, soaked in olive oil |
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1 egg, whisked |
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1/4 cup currants, soaked in hot water |
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2 tbsp. pine nuts, toasted and chopped |
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1 To taste salt and pepper |
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1 recipe Pomegranate Salad (recipe follows) |
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Method:
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| 1. | Heat the olive oil in a sauté pan.
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| 2. | Add the spices to the hot oil and stir until they become aromatic.
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| 3. | Add the onions and garlic to the pan and sauté until transparent.
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| 4. | Add the flat leaf parsley and allow to sizzle. Remove from the heat and cool.
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| 5. | When cool add the onion mixture to the ground lamb. Mix in the bread crumbs, egg, currants and pine nuts.
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| 6. | Season with salt and pepper.
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| 7. | Form the meat into ovals around a skewer.
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| 8. | Grill over a hot fire and serve with Pomegranate Salad.
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Pomegranate Salad:
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1/2 cup The Perfect Purée Pomegranate Concentrate, thawed |
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2 tbsp. honey |
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1/2 cup olive oil |
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Salt and black pepper to taste |
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Seeds from one large Pomegranate |
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Long English cucumber, in fine strips |
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Salad greens |
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Method:
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| 1. | Strip the cucumber and seed the pomegranate. Refrigerate.
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| 2. | In a small bowl, mix together the honey and Pomegranate Concentrate and drizzle in the olive oil. Season to taste with salt and pepper.
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| 3. | Before serving toss the salad ingredients into the dressing and place on the bottom of a large platter. Top with the lamb kebabs.
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