Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 4
© James Baigrie

How to Make It

Step 1    

Light a grill. In a medium bowl, gently knead the crème fraîche, 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.

Step 2    

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.

Step 3    

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.

Step 4    

Transfer the kebabs to a platter and drizzle with any remaining sauce. Garnish with the scallions and parsley and serve with warm pita bread.

You May Like