Ground Lamb and Shallot Kebabs with Pomegranate Mol

Name: Ground Lamb and Shallot Kebabs with Pomegranate Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Light a grill.
2
In a medium bowl, gently knead the creme fraiche, garlic, salt and pepper into the ground lamb.
3
Using moistened hands, roll the ground lamb mixture into 16 balls.
4
On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls.
5
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.
6
Transfer the kebabs to a very large (12 to 14 inches), deep skillet.
7
Add the water, 1 teaspoon of the pomegranate molasses and the lemon juice; bring to a boil.
8
Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
9
Uncover and increase the heat to high.
10
Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about 5 minutes.
11
Transfer the kebabs to a platter and drizzle with any remaining sauce.
12
Garnish with the scallions and parsley and serve with warm pita bread.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons creme fraiche, 1 garlic clove, minced, 1 1/4 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Ground Lamb and Shallot Kebabs with Pomegranate Molasses falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ground Lamb and Shallot Kebabs with Pomegranate Molasses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions