Lamb And Apricot Kebabs With Tahini-Pomegranate Dip - cooking recipe

Ingredients

1 lb ground lamb
1/2 cup breadcrumbs
1 tsp ground cumin
1 tsp ground cardamom
2 stems fresh rosemary, leaves finely chopped
1 None egg plus 1 egg yolk
6 None apricots, halved and pitted
1 None pomegranate, halved and seeds knocked out with a wooden spoon
1 1/4 cups plain yogurt
1 tbsp tahini
1/2 None lemon, juiced

Preparation

Mix the ground lamb, breadcrumbs, cumin, cardamom, rosemary, egg and egg yolk in a large bowl. Season with salt and black pepper and mix well. Form into 12 balls. Thread onto 6 metal skewers, alternating with the apricots.
For the dip, mix the pomegranate seeds, yogurt, tahini and lemon juice in a medium bowl. Season with salt and black pepper.
Grill the kebabs on medium heat for 10 mins until cooked through, turning occasionally. Serve with the dip.