Pomegranate-Glazed Kofta Kebabs
FROM SUBSTACK
You can use pre-ground cumin and coriander here, but make sure they're fresh — meaning, they’re not ancient and they smell good. You’ll get bonus points for toasting the spices yourself in a dry, hot pan, then grinding in a spice grinder. You won't believe the difference in flavor! You can take another short cut and chop the herbs in the food processor after doing the onions. Just make sure to stop short of a puree.
SERVES 4-6
1 (16-ounce) bottle pomegranate juice (like Pom Wonderful)
2 cloves garlic, grated on a microplane
1 medium onion, grated or chopped in food processor and squeezed of excess liquid
1/2 cup loosely packed fresh mint leaves, finely chopped
1/2 cup loosely packed fresh parsley leaves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 ½ teaspoons kosher salt
Freshly ground black pepper
1 ½ pounds ground lamb or beef
Vegetable oil, for the grill
Metal skewers
Pour the pomegranate juice into a small saucepan. Bring to a boil and cook at a strong simmer for 20 to 30 minutes, until syrupy. It should have been reduced to about 1/4 cup. Pour into a small bowl and set aside.
Combine garlic, onion, mint, parsley, cumin, coriander, cayenne, cinnamon, salt, and pepper in a medium bowl and stir to mix well.
Add lamb or beef and mix by hand until thoroughly combined.
Form 20-22 egg-shaped meatballs and thread them onto metal skewers. Refrigerate for at least 1 hour, and for up to 1 day.
Prepare a grill for direct cooking at medium heat. Use a folded paper towel soaked in vegetable oil to oil the grill. Grill skewers for 3-4 minutes per side.
Brush the pomegranate glaze onto 1 side and cook for 1 minute to set the glaze. Flip the skewers, brush glaze onto the other side, and let cook for 1 more minute. Once the glaze is set, remove skewers from grill.
Serve with the chopped salad and cooked bulgur or freekeh.
