Preparation
Finely chop shallots, garlic, and ginger and put it into a bowl. Zest lemons and squeeze the juice from half a lemon into the bowl. Add chopped mint and coriander and mix it well together.
In a new bowl add the minced beef and season with masala, baking powder, salt, and pepper. Blend it with your hands before you mix the two bowls together in a food processor. Give it a good stir for 4-5 minutes so all the flavors blend nicely together.
Divide the meat paste into 8 portions and shape them in oblong sausage-like shapes. Put them on wooden sticks and mould the meat firmly around them. Place the kebabs on a hot grill pan with some garlic butter Lurpak® and fry them at high temperature. Brush the kebabs once in a while with a dressing of pomegranate molasses and the juice from half a lemon. The more dressing you give the kebabs, the better the glaze and flavor. After 6-8 minutes your kebab is done. Plate up with yogurt and salad.
Yogurt dressing:
Grind the roasted cumin in a mortar and put it in your yogurt. Add lemon peel, olive oil, salt, and pepper. Raw cabbage salad: Rinse the cabbage and remove the outer leaves. Remove the center part and roughly chop into pieces. Chop the onion into thin slices and put it all in a bowl. Remove the orange peel and cut it into chunks, removing the white pulp.
Put them in the bowl together with pomegranate seeds. Add chopped mint, vinegar, salt.
