Aleppo cherry kebab

Method

1. 1 Mince the lamb with onions, then stuff the meat mixture into a ball and let it sit for 10 minutes until it's pliable and sticks to the skewers.
2. 2 Shape the meat into long strips around flat skewers and refrigerate for 30 minutes.
3. 3 Simmer pitted sour cherries with cinnamon sticks and pomegranate syrup for 20 minutes to make a deep red sauce.
4. 4 The sour cherry sauce is a signature dish of Aleppo, not made with tomatoes or yogurt.
5. 5 Grill the skewers over charcoal or on a grill for 4 minutes on each side until the outside is seared.
6. 6 Arrange the skewers on the toasted pita bread, then drizzle with hot cherry sauce and sprinkle with pine nuts and parsley.

With an appliance

• Charcoal grill 50 min

  Grill the skewers on a hot charcoal grill for 4 minutes on each side, brushing with cherry sauce on the last bite.