Spiced ground-lamb skewers charred hard, with yogurt, warm pita, and pomegranate molasses — the kebab shop, outclassed at home.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Onion — grated, squeezed dry
4 steps
Method
1
Knead lamb with onion, garlic, spices, herbs, and 1 tsp salt until tacky — the knead binds it to the skewer.
Why this works
Squeezing the grated onion dry is the anti-crumble insurance.
2
Form onto skewers in flattened sausage shapes; chill 15 minutes.
15 min — timer available in cooking mode
3
Grill or pan-sear over high, turning, 10–12 minutes to charred outside and just-cooked within (71°C for ground meat).
11 min — timer available in cooking mode
4
Serve on pita with yogurt, herbs, and a zigzag of pomegranate molasses.
From the pass
Chef's notes
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.