• Serving: 4
• Preparation: 10min
• Cooking: 15min

Ingredients

For the kabab

• 250 g of ground beef
• 250 g ground lamb
• 1/2 onion, grated or pulsed in a food processor
• 2 garlic cloves, minced
• small handful of parsley, finely chopped
• 1 Tsp salt
• 1.5 Tsp seven spice or all spice powder
• 1/2 Tsp cinnamon powder
• 1/4 Tsp cumin powder
• 1/4 Tsp black pepper
• 1 Tbsp Noble extra virgin olive oil

For the cherry sauce

• 250 g of Noble Black cherry jam
• 1/2 cup water
• 1 Tbsp of Noble pomegranate molasses
• 1 lemon, squeezed
• 1/2 Tsp salt
• 1/4 Tsp black pepper

Instructions

For the kabab

• Add all the ingredients in a large bowl, and mix well until combined.
• Form the meat mixture into oblong kebab shapes like pictured. Place on parchment lined baking sheet, and chill in fridge until skillet heats.
• Heat the oil in a large skillet over medium high heat. Add the kababs, and cook on either side about 5 minutes or until golden brown and cooked through. Remove the Kabab to a plate.

For the cherry sauce

• Reduce the heat to medium, and to the same skillet add the diced onion. Cook a few minutes, stirring, until onions soften and start to turn golden brown. Add the cherry jam, water, pomegranate molasses, lemon juice, salt and pepper. Stir, then reduce heat to simmer for 5 minutes or so until sauce begins to thicken.
• Add the Kabab back to the pan, and simmer for another 5 minutes or until Kabab has warmed back through.
• Serve topped with toasted pine nuts and fresh parsley