Photograph of the finished Aleppo cherry kebab

Middle East · Xiên thịt cừu nướng xốt anh đào

Aleppo cherry kebab

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 kg
  • Photograph of Cherry Cherry 1 kg
  • Photograph of Pomegranate molasses Pomegranate molasses 120 ml
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Pita bread Pita bread 6
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Parsley Parsley 100 g
  • Photograph of Cinnamon Cinnamon 4 bars

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.

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