Kabab Crimson Cascade Recipe

Description:

A vibrant and flavorful dish, Kabab Crimson Cascade features succulent ground lamb kababs cooked to perfection. The rich, deep red of the pomegranate molasses and the bright red bell peppers create a stunning visual contrast against the rich brown of the lamb. The glistening pomegranate seeds scattered across the top add a touch of elegance and a burst of juicy sweetness, while the creamy feta cheese offers a salty counterpoint. The dish is fragrant with warm spices, and the overall impression is one of luxurious indulgence and festive color. The kababs are tender and juicy, and the combination of sweet, spicy, and salty flavors is incredibly satisfying.

Ingredients:

• - 1 lb ground lamb
• - 1/2 cup finely chopped red onion
• - 1/4 cup finely chopped cilantro
• - 2 tbsp pomegranate molasses
• - 1 tbsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp cayenne pepper
• - 1/4 tsp ground cloves
• - Salt and pepper to taste
• - 1/4 cup olive oil
• - 1 large red bell pepper, thinly sliced
• - 1/2 cup pomegranate seeds
• - 1/4 cup crumbled feta cheese

Instructions:

1. 1. In a large bowl, gently combine the ground lamb, red onion, cilantro, pomegranate molasses, cumin, coriander, cayenne pepper, cloves, salt, and pepper. Mix thoroughly but avoid overmixing, which can make the kababs tough.
2. 2. Shape the lamb mixture into 12 oblong kababs, approximately 4 inches long.
3. 3. Heat the olive oil in a large skillet over medium-high heat. Add the red bell pepper slices and cook for 3-4 minutes, until slightly softened but still crisp. Remove the bell peppers from the skillet and set aside.
4. 4. Add the kababs to the skillet and cook for 4-5 minutes per side, or until browned and cooked through. Use tongs to carefully turn the kababs. Internal temperature should reach 160°F (71°C).
5. 5. Once cooked, remove the kababs from the skillet and set aside.
6. 6. In a small bowl, gently toss the cooked bell peppers with the pomegranate seeds and feta cheese.
7. 7. Arrange the cooked kababs on a serving platter. Top each kabab with a generous spoonful of the pomegranate-bell pepper-feta mixture.
8. 8. Garnish the platter with extra cilantro sprigs and a drizzle of pomegranate molasses. Serve immediately.