Recipe Provided ByChef Daniel Asher
- 1/2 cup chopped mint
- 1/2 cup chopped parsley
- 1/2 cup finely chopped shallots
- 1/4 cup ras el hanout
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons pomegranate molasses
- 2 tablespoons ground sumac
- 1 tablespoon toasted ground cumin
- 2 teaspoons sea salt
- 2 pounds ground American Lamb
- 16 small wood or bamboo skewers soaked in red wine
Saffron Spiced Yogurt:
- 2 cups Greek yogurt (goat milk or sheep’s milk preferred)
- 1 lemon, juice and zest
- 12 saffron threads
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- Pinch sea salt
- Optional garnishes: Lemon wedge, micro herbs, olive oil, pomegranate, pomegranate molasses, Za’atar spice, smoked sea salt
Combine mint, parsley, shallot, ras el hanout, oil, garlic, pomegranate molasses, sumac, cumin and salt; mix until dry spices are evenly distributed. Add lamb and mix by hand to incorporate. Portion into 2-ounce balls. Refrigerate lamb mixture to chill. Shape lamb onto skewers in elongated shapes. Place lamb skewers on a hot grill and rotate as needed to cook evenly and to create char marks, about 3 to 5 minutes on each side.
In medium bowl, whisk together yogurt, lemon juice, lemon zest and saffron. Let saffron color bloom into the yogurt, about 15 minutes. (For added color, crush saffron threads into powder before adding to yogurt.) Stir cilantro, parsley and salt into yogurt mix.
To serve: Place two kebabs on plate and serve with Saffron Spiced Yogurt and desired garnishes.