Turkish Lamb Kabobs with Pomegranate Salad

8 portions

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