Lamb and rosemary skewers with apricots and sesame and pomegranate dip

Name: Lamb and rosemary skewers with apricots and sesame and pomegranate dip
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 Branches of rosemary; 500 g minced lamb; 1 TEASPOON Cumin; 1 TEASPOON ground cardamom; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 1 Egg yolk (size M); 40 g Breadcrumbs; 6 Apricots; 1 Pomegranate; 1 TABLESPOON Tahin (sesame extract); 300 g Whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon; 6 Metal skewers

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 Branches of rosemary
500 g minced lamb
1 TEASPOON Cumin
1 TEASPOON ground cardamom
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
1 Egg yolk (size M)
40 g Breadcrumbs
6 Apricots
1 Pomegranate
1 TABLESPOON Tahin (sesame extract)
300 g Whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon
6 Metal skewers

Directions

1
Wash the rosemary, shake dry, pluck the needles from the twigs and chop finely. Season with cumin, cardamom, rosemary, salt and pepper. Knead egg, egg yolk and breadcrumbs into the mince and form 12 small meatballs (approx. 5 cm Ø)
2
Wash the apricots, dab dry, cut in half and remove the stone. Cut pomegranate in half and remove seeds. Mix Tahin with yoghurt, season with lemon juice, salt and pepper and fold in pomegranate seeds
3
Put the meatballs and apricots alternately on skewers. Grill on the preheated grill while turning for about 10 minutes. Serve with sesame and pomegranate dip