Pomegranate Glazed Lamb Kofta Skewers with Rosewater Yogurt

Instructions

1. 1

   Finely chop the red onion, mince the garlic, and chop the fresh mint and parsley. In a large bowl, combine the ground lamb with the chopped onion, garlic, herbs, cumin, coriander, cinnamon, salt, and pepper. Mix thoroughly with your hands until well combined.

   ~10 min
2. 2

   Divide the lamb mixture into 16 equal portions. Roll each portion into a sausage shape and thread onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.

   ~15 min
3. 3

   Preheat your grill to medium-high heat. Grill the lamb kofta skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.

   ~10 min
4. 4

   While the kofta are grilling, prepare the glaze. In a small saucepan, combine the pomegranate molasses, lemon juice, and honey. Heat gently over low heat, stirring until the honey dissolves and the glaze is slightly warmed. Do not boil.

   ~5 min
5. 5

   Prepare the rosewater yogurt. In a medium bowl, whisk together the Greek yogurt and rosewater until smooth.

   ~2 min
6. 6

   Once the kofta are cooked, brush them generously with the pomegranate glaze during the last 2 minutes of grilling. This will help the glaze caramelize slightly.

   ~2 min
7. 7

   Arrange the glazed kofta skewers on a serving platter. Drizzle with any remaining glaze and sprinkle with fresh pomegranate seeds.

   ~3 min
8. 8

   Serve immediately with the rosewater yogurt on the side for dipping.