Pistachio and Lemongrass Gyro Skewers with Spicy Pomegranate Dipping Sauce | PCC Natural Markets

Pistachio and Lemongrass Gyro Skewers with Spicy Pomegranate Dipping Sauce

Yield: About 12 skewers

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

When it comes to simplicity and amazing flavor, these just might be my favorite appetizer on the planet! The aromatic flavors of lemongrass, garlic and cilantro cook up in a sizzling symphony and the pomegranate dipping sauce lends a sweet-spicy note along with glittering color. In the summer I switch the sauce to tzatziki or plum chutney. Yum!



Combine all of the ingredients in a bowl except for the chili sauce and pomegranate juice. For appetizer portions, roll the mixture into balls about the size of a Ping-Pong ball. Flatten out each ball slightly and wrap it around a small bamboo fork or a short metal or wooden skewer. (Soak any wooden skewers in water for a couple of hours before wrapping with the mixture.) You also may cut pieces of lemongrass and use them as skewers.

Place the chili sauce and pomegranate juice in a small pot and boil for about 3 to 4 minutes or until slightly reduced.

Preheat a gas or charcoal grill and grill the skewers, turning frequently, until the meat is done through. (Or you may panfry them.)

Serve with the chili-pomegranate dipping sauce and garnish with sprigs of cilantro and pomegranate arils if desired.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 20, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: lamb, pistachios, pomegranates


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