Ground Lamb and Shallot Kebabs with Pomegranate Molasses

Name: Ground Lamb and Shallot Kebabs with Pomegranate Molasses
Yield: SERVINGS: 4
Ingredients: 2 tablespoons crème fraîche; 1 garlic clove, minced; 1 1/4 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 pound ground lamb; 12 large shallots—peeled, halved lengthwise and root ends trimmed but kept intact; 2 tablespoons extra-virgin olive oil; 1/3 cup water; 1 1/2 teaspoons pomegranate molasses; 1 teaspoon fresh lemon juice; 2 tablespoons chopped scallions; 1 tablespoon chopped flat-leaf parsley; Warm pita bread, for serving

Ground Lamb and Shallot Kebabs with Pomegranate Molasses was pinched from <a href="http://www.foodandwine.com/recipes/ground-lamb-and-shallot-kebabs-with-pomegranate-molasses/print" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 tablespoons crème fraîche

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1 garlic clove, minced

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1 1/4 teaspoons salt

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1/2 teaspoon freshly ground black pepper

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1 pound ground lamb

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12 large shallots—peeled, halved lengthwise and root ends trimmed but kept intact

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2 tablespoons extra-virgin olive oil

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1/3 cup water

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1 1/2 teaspoons pomegranate molasses

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1 teaspoon fresh lemon juice

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2 tablespoons chopped scallions

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1 tablespoon chopped flat-leaf parsley

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Warm pita bread, for serving

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