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Moroccan Kabobs 2 pounds lamb meat cut into chunks 1 pound beef meat cut into chunks 2 tablespoons olive oil 1 yellow onion, chopped 1 large carrot, peeled and chopped 1 large celery stalk, chopped 2 tablespoons chopped garlic 2 tablespoons minced fresh ginger (3-inch piece) 1 1/4 teaspoons kosher salt 1 teaspoon sweet Spanish paprika 1 teaspoon ground cumin 1 teaspoon curry powder 1/4 teaspoon cayenne pepper 1/4 teaspoon saffron threads 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint Pomegranate BBQ Sauce 3 cups ketchup 1/2 small yellow onion, minced 2 tablespoons pomegranate molasses 1 chipotle chile, minced 1 tablespoon adobo sauce 1 teaspoon sugar Soak wooden skewers in water for an hour. Skewer the Lamb and Beef chunks, and set in a large cassarole dish. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, saffron, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from the heat and let cool completely. Pour the vegetables over the meat. Add the cilantro, and mint. Mix the Pomagranate BBQ Sauce in a small sauce pot and bring to hot, stirring to dissolve the sugar. Bake or BBQ the skewers over foil, coated with the veggie mix. Serve hot with the Pomegranate BBQ Sauce on the side |
