Adana Kebab Skewers with Pistachio-Pomegranate Glaze

Instructions

1. 1

   Finely grate the red onion and mince the garlic. Squeeze out excess liquid from the grated onion.

   ~5 min
2. 2

   In a large bowl, combine the ground lamb, grated onion, minced garlic, red chili flakes, sumac, salt, and black pepper. Knead the mixture thoroughly for at least 5-7 minutes until it becomes sticky and cohesive. This is crucial for the kebabs to hold their shape.

   ~10 min
3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the meat to firm up.

   ~30 min
4. 4

   While the meat is chilling, prepare the glaze. In a small saucepan, whisk together pomegranate molasses, honey, and 1 tablespoon of olive oil over low heat. Stir until well combined and slightly warmed. Remove from heat.

   ~5 min
5. 5

   Coarsely chop the pistachios. Set aside.

   ~2 min
6. 6

   Preheat your grill to medium-high heat.

7. 7

   Divide the lamb mixture into 4 equal portions. Wet your hands with water to prevent sticking, and shape each portion around the skewers, pressing and molding the meat firmly to form elongated kebabs.

   ~8 min
8. 8

   Grill the kebabs for 4-5 minutes per side, or until cooked through and nicely charred. During the last 2 minutes of grilling, generously brush the kebabs with the pomegranate glaze.

   ~10 min
9. 9

   Remove the kebabs from the grill. Sprinkle the chopped pistachios over the glazed kebabs.

   ~1 min
10. 10

    Serve immediately.