Description

Juicy, spiced lamb kofta skewers glazed with a tangy-sweet pomegranate molasses sauce, perfect for grilling or broiling.

Ingredients

500g (1.1 lb) ground lamb
1 small onion, finely grated
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
3 tbsp pomegranate molasses, divided
1 tbsp olive oil
2 tbsp water
1 tsp honey (optional)
Pomegranate seeds and fresh mint, for garnish

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Instructions

In a large bowl, combine the ground lamb, grated onion, garlic, parsley, cumin, coriander, paprika, cinnamon, salt, pepper, and 1 tablespoon of the pomegranate molasses. Mix gently with your hands until just combined.
Divide the mixture into 8 equal portions. Shape each portion into a sausage-like kofta around a soaked wooden or metal skewer.
Preheat a grill, grill pan, or broiler to medium-high heat. Brush the kofta lightly with olive oil.
Cook the kofta for 10-12 minutes, turning occasionally, until browned and cooked through.
While the kofta cooks, make the glaze: In a small bowl, whisk together the remaining 2 tablespoons of pomegranate molasses, water, and honey (if using).
In the last 2-3 minutes of cooking, brush the kofta generously with the pomegranate glaze, turning to coat all sides.
Remove from heat, garnish with pomegranate seeds and fresh mint, and serve immediately.

Notes

For a lighter version, you can use ground chicken or turkey. Don’t overmix the meat or the kofta will become tough. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. The glaze can burn easily, so apply it only in the final minutes of cooking.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Cooking
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 77
Sugar: 3
Sodium: 116
Fat: 4
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 11
Fiber: 1
Protein: 2
Cholesterol: 4