SWEET & SOUR Kebabs you’ll love

Instructions

Cherry Kebab:

1. Grate an onion, then squeeze the grated flesh in some paper towels to remove the onion liquid
2. Add the grated onion to your meat in a bowl, with 1 Tsp of salt, 1/2 Tsp black pepper, 1/2 Tsp Bharat, 1/4 Tsp Cinnamon, and 1/4 Tsp Aleppo pepper flakes
3. Mix together well and knead until sticky (3 minutes). Allow resting for 5 minutes after kneading
4. Portion out into small bite-sized pieces, then roll them into balls using the palm of your hands
5. In a heavy pan, add vegetable oil, and heat on medium-high heat
6. Add your meatballs in batches and sear on each side for about 2 minutes, for a total of 4 minutes. Remove once golden and set aside
   Once all the meatballs have been seared, add 2 medium onions chopped to a small dice
7. Saute until softened (3-4 minutes) and deglaze the pan with water if needed
8. Pit then add in 200g of sour cherries (about 120g of cherry flesh)
9. Add 1/2 Tsp Aleppo Pepper, 1/4 Tsp Black Pepper, 1/4 Tsp Ginger powder, 1/2 Tsp Salt, and the cinnamon stick
10. Mix then add in 400ml of sour cherry juice
11. Bring the pan to a boil then let it simmer on medium-high for 5 minutes
12. Taste the sauce for sourness and add lemon if needed, then add the meatballs. Coat them in the sauce then add the rest of the juice and let this reduce on low for about 10 minutes
13. Lay lavash bread triangles in a bowl, and add the cherry kofta. Top with parsley and toasted pinenuts

Onion Kebab:

1. Add the meat to a bowl with 1 Tsp salt and 1/2 each of Aleppo and black pepper
2. Knead for 3-4 minutes until sticky, let rest for 5 minutes
3. Top and tail the onions then remove the outermost layer of flesh as this can go papery
4. Slice each onion in half, then between both halves add some of the prepared meat
5. Place the stuffed onions into a baking dish, and repeat until filled
6. Pre-heat your oven to 180c then place the tray in to bake for 20 minutes
7. Prepare the pomegranate glaze by adding the stock, pomegranate molasses, and 1/4 Tsp each of salt and pepper to a jug. Mix well to combine
8. When the time is up, pour the glaze over each onion and place the tray back in to bake for 10 more minutes
9. Remove the tray and pour the glaze on the onions once more and bake for another 5-10 minutes
10. Garnish with pomegranate seeds and parsley