Spiced Lamb Skewers with Pomegranate Pareve Yogurt Sauce

turkish-lamb-kofte
Serves 4

Great as a gorgeous appetizer or a day meal main dish. Sprinkle the pomegranate seeds over the top for a show-stopper presentation.

For the spice mix
1 tablespoon ground cumin
1-1/2 teaspoon fresh chopped mint
1-1/2 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 teaspoon ground black pepper

For the pomegranate-yogurt sauce
1/2 cup Tofutti sour cream
2 teaspoons white vinegar
1 tablespoon pomegranate molasses; more for serving or regular molasses mixed with 1 tablespoon pomegranate juice
2 tablespoons chopped fresh mint
1 teaspoon ground sumac or 1/2 teaspoon fresh lemon juice
For the skewers
1 pound ground lamb
1 medium plum tomato, seeded and finely diced
1/4 cup finely grated red onion
1 teaspoon pomegranate molasses or pomegranate juice
1 medium clove garlic, minced
3/4 teaspoon kosher salt
8 12-inch flat, wide skewers (soaked in water for 30 minutes if wooden)
Vegetable oil, as needed
2 tablespoons pomegranate seeds
2 tablespoons small fresh mint leaves (optional)

Make the spice mix
Combine all of the ingredients in a small bowl.
Make the pareve yogurt sauce
Combine all of the ingredients in a small bowl.
Make the skewers
Put the lamb, tomato, onion, pomegranate molasses, garlic, 1 Tbs. of the spice mix, and salt in a large bowl. Using your hands, mix until combined and the meat is a bit sticky. With wet hands, divide the lamb into 8 portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking, press the lamb around the skewers into sausage shapes about 4-1/2 inches long. Transfer to a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling, or an indoor grill pan. Oil the grill grate. Grill the skewers, turning once, until no longer pink in the center (cut into one to check), about 6 minutes.
Garnish with the pomegranate seeds and mint, if using. Drizzle more pomegranate molasses or juice over the yogurt sauce, and then serve with the sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

*