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Categories:Viewed: 64 - Published at: 2 years ago
Ingredients
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 2 stems rosemary leaves fresh, finely chopped
- 1 egg plus 1 egg yolk
- 6 apricots halved and pitted
- 1 pomegranate halved and seeds knocked out with a wooden spoon
- 1 1/4 cups plain yogurt
- 1 tablespoon tahini
- 1/2 lemon juiced
Method
- Mix the ground lamb, breadcrumbs, cumin, cardamom, rosemary, egg and egg yolk in a large bowl. Season with salt and black pepper and mix well. Form into 12 balls. Thread onto 6 metal skewers, alternating with the apricots.
- For the dip, mix the pomegranate seeds, yogurt, tahini and lemon juice in a medium bowl. Season with salt and black pepper.
- Grill the kebabs on medium heat for 10 mins until cooked through, turning occasionally. Serve with the dip.
