- Yields: about 12 skewers
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
- 1 pound ground lamb or chicken
- 2 tablespoons finely chopped pistachios
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon brown sugar
- 1 tablespoon tamari
- 2 tablespoons finely minced lemongrass
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 1 cup sweet chili sauce
- 1/2 cup pomegranate juice
Directions
Combine lamb or chicken, pistachios, garlic, mint, cilantro, sugar, tamarai, lemongrass, pepper and salt in a bowl.
Roll mixture into balls about the size of a Ping-Pong ball. Flatten out each ball slightly and wrap it around a small bamboo fork or a short metal or wooden skewer. (Soak wooden skewers in water for a couple of hours before wrapping with the mixture.)
Place chili sauce and pomegranate juice in a small pot and boil for 3 to 4 minutes or until slightly reduced.
Preheat a gas or charcoal grill and grill the skewers, turning frequently, until the meat is done through (165° F internal temperature taken with an instant-read thermometer).
Serve with chili-pomegranate dipping sauce.
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