Categories: Grilling

Ingredients

• 1 1/2 lb. ground lamb
• 1/2 cup finely chopped mint, plus more for serving
• 2 tbsp pomegranate molasses
• 2 tbsp hot paprika
• 2 tbsp finely grated onion
• 3 garlic cloves, finely grated
• 1 tbsp kosher salt, plus more for seasoning
• 1 1/2 tbsp black pepper, plus more for seasoning
• 1 cup plain yogurt (not Greek)
• 2 tbsp tahini
• 1 1/2 tbsp fresh lemon juice
• 1/2 tsp sumac, plus more for garnish
• Canola oil, for brushing
• 4 stainless steel skewers
• Warm pita, for serving
• Lemon wedges, for serving

Directions

1. Combine lamb, mint, molasses, paprika, onion, garlic, salt and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 8 oval patties. Refrigerate until chilled, about 30 minutes.

2. Whisk together yogurt, tahini, lemon juice and sumac in a small bowl. Season with salt and pepper and garnish with sumac.

3. Preheat a grill to medium; brush grate with oil. Thread 2 patties onto each skewer; season lightly with salt. Grill, turning occasionally, until lightly charred and slightly pink in center, 10-12 minutes. Transfer to platter. Serve with pita, mint, lemon wedges and yogurt sauce.

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