Fast & Easy Recipe For Ground Lamb Kebabs

Sunday BBQ: Ground Lamb Kebabs

Ever since we had a detailed discussion in the office about how much we love lamb, I've been in the mood for it. Because I don't make it all that often, I want it to be something special — yet not too expensive.

That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.

These go on the grill first, before being simmered for a bit on the stovetop, which helps turn them tender and unctuous. See the recipe after the break.

Ground Lamb Kebabs

Ground Lamb Kebabs

Fast & Easy Recipe For Ground Lamb Kebabs 2009-08-28 13:22:00


2 tablespoons crème fraîche
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound ground lamb
12 large shallots—peeled, 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. 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.
  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.
  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.
  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.

Serves 4.