Pomegranate Tahini Kababs 

Pomegranate Tahini Kababs

We all have things we are passionate about, for me life is all about food. An obsession I must say. I read about food whenever I can and wherever I am, even in the last few minutes before dropping off to sleep. I think “happier” dreams are all about food.

There is so much to experiment with that I feel my days are not enough. Same ingredients and some totally different but equally exquisite meals. The magic of cooking never ceases to amaze me.

I’m particularly fond of recipes that can get you out of kitchen without breaking down in a sweat 😊. One of my favourite dinner ideas is Kababs. I’m always on lookout for some interesting combination. I found this recipe from Chef Yotam Ottolenghi’s Facebook page. The original recipe was Lamb Kababs with a tahini sauce and pomegranate jam.

Lamb mince is something I often don’t have at hand and I readily substitute it for beef mince. The flavours work in perfect harmony with each other and I really enjoy the freshness from the pomegranate sauce. This is something so new for me in cooking. Simple recipe barely takes any time to put together. Done in total of 30 minutes including the chopping and cooking time.

The following is how ‘I made’ the recipe – it is amended from the way the Chef Ottolenghi did. It will make 6 kababs (2 people serving).


250 gram red mince meat (lamb/beef)

1/2 tsp salt

1/4 tsp roasted and crushed cumin seeds

1/4 tsp roasted and crushed fennel seeds

1/2 tsp all spice powder

1 small onion finely chopped

1 tbsp chopped fresh coriander /parsley

1/4 tsp ginger garlic paste


Put all the ingredients in a bowl and mix well using your hands. Shape on your palm to form Kababs and cook on grill pan with little oil. Medium flame around 6 mins on each side or till cooked through and then flip over.

For Tahini Sauce

2 tbsp tahini

1 tbsp lemon juice

1/2 tsp garlic crushed

1/4 tsp salt

4-6 tbsp cold water

1/4 tsp salt

1 tbsp chopped parsley or coriander


Mix very well with a whisk till a dripping consistency sauce is formed, now add chopped parsley or coriander. Leftover Sauce can be used in salads next day.

Pomegranate jam

1/2 cup pomegranate seeds (fresh)

1 tbsp pomegranate molasses*

1 tbsp brown sugar

1/2 tbsp lemon juice

4 tbsp water

Pinch or so of salt to balance flavour


On medium flame and in small pan with occasional stirring cook for 30 mins to form a jam like consistency. This is exactly the amount you need to put on Kababs. There should not be any left over.

For serving

Plate the kababs and spoon a generous amount of the pomegranate jam and then drizzle tahini sauce on top. Add some chopped parsley and some fresh pomegranate seeds to decorate it.

*Pomegranate molasses add a lovely touch of mildly sweet tanginess to the meat dishes. The bottle is quite handy to have in your pantry. If not available in supermarket increase the quantity of pomegranate to 1 cup and lemon juice to 1 tbsp.


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