Turkish Kebabs with Pomegranate-Yogurt Sauce

This recipe is adapted ever so slightly from Fine Cooking magazine; I use beef instead of lamb– it’s just a personal preference. I served the kebabs with quinoa tabbouleh naan and grilled slices of eggplant (I used the leftover grilled eggplant for eggplant caprese salad). Washed it all down with French rosé (as per the magazine’s pairing recommendation).

For the spice mix:
1 T ground cumin
1 t dried oregano
1 t sweet paprika
1 t hot paprika
1 t black pepper

For the yogurt sauce:
1/2 cup plain or Greek yogurt
1 T pomegranate molasses
2 T chopped mint or parsley
1 t ground sumac (or 1/2 t lemon juice)

For the kebabs:
1 lb ground lamb or beef
1 T spice mix
1 plum tomato, seed and finely diced
1/4 cup finely chopped red or white onion
1 t pomegranate molasses
3/4 t kosher salt

Mix kebab ingredients together and divide into 8 portions. Press the meat portions around (Pam sprayed) flat skewers (I like to use metal skewers because it seems no matter how long I soak the wooden ones in water, they go up in flames) to form a kebab shape (about 4″ long). Grill over high heat for 6 minutes. Drizzle with pom-yogurt sauce and sprinkle some fresh pomegranates over the whole dish. By the way, there will be some leftover spice mix-you can sprinkle it on top of hummus.

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