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4 Serves
95 Mins
In a large mixing bowl, combine the ground lamb with salt, pepper, and finely chopped onion. Knead the mixture until well combined and slightly tacky.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
471 mg / 4,700 mgSodium
820 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Shape the meat mixture into small, walnut-sized balls or elongated fingers. Heat olive oil in a large skillet over medium-high heat and sear the kebabs until browned on all sides.
Remove the kebabs from the skillet. In the same pan, add the sour cherries and pomegranate molasses, stirring to deglaze the pan and incorporate the meat drippings.
Simmer the sauce until it thickens into a syrupy consistency. Return the kebabs to the pan, coating them thoroughly in the cherry sauce, and cook for an additional 10 minutes to allow flavors to meld.
Toast the flatbread pieces in the oven or on a griddle until crisp. Arrange the bread on a serving platter and top with the hot cherry kebabs and sauce.
23
g2
g78
g
American