|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Shallot Kebabs With Pomegranate Molasses / Sogar Kebab |
|
Serves: 4 Print this RecipeTURKEY Special Equipment: 8 flat, wide, long, metal skewers A specialty of the Imam Cagdas restaurant in Gaziantep, Turkey, this simple kebab is made with a small, red-skinned onion that looks like the familiar shallot. I’ve used both shallots and pearl onions with equal success. One unexpected touch: After grilling, the lamb and onions and a few drops of pomegranate molasses are placed in a covered dish for a few minutes. This steams the onions, imparting an incredible sweet-sour flavor to the meat. 1 pound ground lamb 1 clove garlic, minced 1 teaspoon salt, or more to taste 1/2 teaspoon cumin, ground, or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste 20 shallots, large, or pearl onions Pita bread, for serving 2 to 3 teaspoons pomegranate, molasses (see recipe) 1. If desired, set up the grill for grateless grilling. Preheat the grill to high. 2. Combine the lamb, garlic, 1 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon pepper in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt, cumin, or pepper to the remaining mixture as necessary. 3. Peel the shallots and cut each lengthwise in half. Starting on the round sides, thread 5 shallot halves onto each skewer, leaving about 1 inch between each. 4. Line a baking sheet with plastic wrap. Divide the meat mixture into 32 equal portions. Lightly wet your hands with cold water, then take one portion of the meat and mold it around a skewer, between 2 shallot halves, making it as much as possible the same size. Repeat with the remaining portions of meat so each skewer contains 5 shallot halves alternating with 4 portions of meat. Place each kebab as it is made on the prepared baking sheet (see Note). 5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot grate. Grill, turning with tongs, until the shallots are nicely browned and soft and the meat is browned as well and cooked through, about 12 minutes in all. 6. Use a pita to protect your hand as you slide the meat and shallots off their skewers into a serving bowl. Toss with the Pomegranate Molasses, cover, and let stand for 3 minutes. Divide the meat and shallots among serving plates and serve immediately, accompanied by the pita. Makes 8 kebabs, serves 8 as an appetizer, 4 as an entrée Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate. Pomegranate Molasses Narshrab This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
