1 serving
  • 600 g of minced beef
  • 2 shallots
  • 3 garlic cloves
  • 2 cm fresh ginger
  • A small bunch of coriander
  • A small bunch of fresh mint
  • 1 lemon
  • 2 spoons of garam masala
  • 1/2 spoon of baking powder  
  • 2 spoons of pomegranate molasses
  • Salt and pepper
  • 8 small skewers softened in water
  • Lurpak® garlic butter


  • 4 dl greek yogurt (10% fat)  
  • 1 spoon cumin roasted on a dry pan
  • Lemon peel (from 1/2 lemon)
  • 2 tablespoons of olive oil
  • Salt and pepper

Cabbage salad:

  • 1 small pointed cabbage
  • 2 oranges
  • 1 red onion
  • 1 pomegranate
  • 4 tablespoons of apple vinegar
  • A splash of olive oil
  • 3-4 springs of mint
  • Salt and pepper


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.

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