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Creme Fraiche garlic salt freshly ground black pepper ground lamb root extra-virgin olive oil water pomegranate molasses lemon juice scallions flat leaf parsley pita bread
Viewed: 42 - Published at: 3 years agoIngredients
- 2 tablespoons creme fraiche
- 1 garlic clove, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground lamb
- 12 large shallotspeeled, halved lengthwise and root ends trimmed but kept intact
- 2 tablespoons extra-virgin olive oil
- 1/3 cup water
- 1 1/2 teaspoons pomegranate molasses
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped scallions
- 1 tablespoon chopped flat-leaf parsley
- Warm pita bread, for serving
Method
- Light a grill.
- In a medium bowl, gently knead the creme fraiche, garlic, salt and pepper into the ground lamb.
- Using moistened hands, roll the ground lamb mixture into 16 balls.
- On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls.
- Brush the kebabs with the olive oil and grill over moderately high heat, turning once, until browned on the outside (but not cooked through), about 3 minutes.
- Transfer the kebabs to a very large (12 to 14 inches), deep skillet.
- Add the water, 1 teaspoon of the pomegranate molasses and the lemon juice; bring to a boil.
- Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
- Uncover and increase the heat to high.
- Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about 5 minutes.
- Transfer the kebabs to a platter and drizzle with any remaining sauce.
- Garnish with the scallions and parsley and serve with warm pita bread.
