Sour Cherry Kebab

Ingredients

Adobo

  • 600ml Sour Cherry Juice
  • 500g Minced Lamb or Beef (1.1 lb)
  • 200g Sour Cherries (or 120g pitted sour cherries)
  • 3 Medium Onion
  • 1 Tbsp Vegetable Oil
  • 1 1/2 Tsp Salt
  • 3/4 Tsp Black Pepper
  • 3/4 Tsp Aleppo Pepper flakes
  • 1/2 Tsp Bharat/7spice **
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Ginger
  • 1 stick cinnamon
  • 1/4 Tsp cinnamon powder

For serving

  • Lavash bread
  • Pinenuts (toasted)
  • Parsley

**Bharat

  • 2 parts ground cumin
  • 1 part coarse ground pepper
  • 1 part ground coriander
  • 1 part paprika
  • 1/3 part ground cardamom
  • 1/6 part ground cloves
  • 1/6 part ground nutmeg

Directions

  • 1- Grate an onion, then squeeze the grated flesh in some paper towels to remove the onion liquid
  • 2- Add the grated onion to your meat in a bowl, with 1 Tsp of salt, 1/2 Tsp black pepper, 1/2 Tsp Bharat, 1/4 Tsp Cinnamon and 1/4 Tsp Aleppo pepper flakes
  • 3- Mix together well and knead until sticky (3 minutes). Allow to rest for 5 minutes after kneading
  • 4- Portion out into small bite sized pieces, then roll them into balls using the palm of your hands
  • 5- In a heavy pan, add vegetable oil, and heat on medium high heat
  • 6- Add your meat balls in batches and sear on each side for about 2 minutes, for a total of 4 minutes. Remove once golden and set aside
  • 7- Once all the meatballs have been seared, add 2 medium onions chopped to a small dice
  • 8- Saute until softened (3-4 minutes) and deglaze the pan with water if needed
  • 9- Pit then add in 200g of sour cherries (about 120g of cherry flesh)
  • 10- Add 1/2 Tsp Aleppo Pepper, 1/4 Tsp Black Pepper, 1/4 Tsp Ginger powder, 1/2 Tsp Salt and the cinnamon stick
  • 11- Mix then add in 400ml of sour cherry juice
  • 12- Bring the pan to a boil then let it simmer on medium high for 5 minutes
  • 13- Taste the sauce for sourness and add lemon if needed, then add the meat balls. Coat them in the sauce then add the rest of the juice and let this reduce on low for about 10 minutes
  • 14- Lay lavash bread triangles in a bowl, and add the cherry kofta. Top with parsley and toasted pinenuts