Pistachio and Lemongrass Gyro Skewers

Pistachio and Lemongrass Gyro Skewers

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  • 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


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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