Spiced ground-lamb skewers charred hard, with yogurt, warm pita, and pomegranate molasses — the kebab shop, outclassed at home.
1
🧅 Onion ›
grated, squeezed dry
Mise en place
Before you start
Prep checklist
Onion — grated, squeezed dry
Knead lamb with onion, garlic, spices, herbs, and 1 tsp salt until tacky — the knead binds it to the skewer.
💡
Squeezing the grated onion dry is the anti-crumble insurance.
Form onto skewers in flattened sausage shapes; chill 15 minutes.
Grill or pan-sear over high, turning, 10–12 minutes to charred outside and just-cooked within (71°C for ground meat).
Serve on pita with yogurt, herbs, and a zigzag of pomegranate molasses.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
Sunday Roast Chicken
French · Dinner
Weekend Shakshuka
Middle Eastern · Breakfast