Appetizer, Entrée

Grilled Harissa Spiced Lamb Kebabs with Red Onion Salad, Pomegranate Molasses and Sumac

Yield: 12 Servings

Chef: Chef Brian Streeter

Grilled Harissa Spiced Lamb Kebabs with Red Onion Salad, Pomegranate Molasses and Sumac

Ingredients

  • 18oz. ground lamb
  • 2 tsp. kosher salt
  • 2 tsp. harissa
  • 1½ tsp. cumin, ground
  • 2 T. cilantro, chopped
  • 2 T. ice water

  • 1 tsp. cumin, ground
  • 2 tsp. sumac
  • 1 T. urfa chile, ground

  • 2 T. pomegranate molasses

  • 1½ tsp. red onions
  • 2 T. extra virgin olive oil
  • 2 T. pomegranate molasses
  • 1 tsp. sumac
  • 1 c. flat leaf parsley leaves, roughly chopped

  • kosher salt

Preparation

Place lamb in the work bowl of a stand mixer with the salt, harissa, cumin and cilantro. Mix on medium speed until meat starts to stick to the sides of the bowl. Add the cold water and mix to incorporate. Portion into 1¾ -2 ounces pieces. Mold around flat skewers about 5-inches in length and of even thickness. Dip your hands in water to keep from sticking. Place it on a sheet pan and reserve. 

In a small bowl combine cumin, sumac and urfa chile, reserve. 

For the onion salad, cut the red onions into thin wedges. Toss with 1 tablespoon of the olive oil and 1 tablespoon of the pomegranate molasses. Season with salt and pepper and set on a hot grill to lightly char. Remove from the heat and allow to cool. Place in a stainless-steel bowl and toss with the remaining olive oil, pomegranate molasses, sumac and roughly chopped parsley leaves. Season with salt and pepper and reserve. 

To serve, grill the lamb skewers over high heat to lightly char on both sides. Brush with the pomegranate molasses and lightly season with the remaining salt mixture. Serve with the red onion salad on the side. 

Enjoy with a glass of Cakebread Cellars Benchlands Select Cabernet Sauvignon.