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Easy Lamb Kebabs Recipe

Go on a Culinary Getaway With These Lamb Kebabs

Though it may seem like every friend on your Facebook feed and every celebrity's Instagram account is posting envy-inducing photos of some lavish Mediterranean location, you too can experience a get-away — through your backyard grill.

Ground lamb kebabs, also known as kofta, develop a rich, caramelized exterior from the pomegranate molasses. One bite, and it'll be like dining beachside in some fabulous exotic place.

Photos: Nicole Perry

Mediterranean Lamb Kebabs

Mediterranean Lamb Kebabs

Mediterranean Lamb Kebabs

Ingredients

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 scallions, chopped
1 tablespoon flat-leaf parsley, chopped
Warm pita bread, for serving

Directions

  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. Using 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls on each. 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.
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