Pistachio and Lemongrass Gyro Skewers with Spicy Pomegranate Dipping Sauce
Yield: About 12 skewers
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!
Ingredients
PreparationIngredients
- 1 pound ground lamb or chicken Add to list
- 2 tablespoons finely chopped pistachios Add to list
- 3 cloves garlic, minced Add to list
- 1 tablespoon finely chopped fresh mint Add to list
- 2 tablespoons finely chopped cilantro Add to list
- 1 teaspoon brown sugar Add to list
- 1 tablespoon tamari Add to list
- 2 tablespoons finely minced lemongrass Add to list
- 2 teaspoons freshly ground black pepper Add to list
- 1/2 teaspoon salt Add to list
- 1 cup sweet chili sauce Add to list
- 1/2 cup pomegranate juice (freshly squeezed or choose one of the brands that PCC sells) Add to list
Preparation
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 , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 20, 2011.
ABOUT OUR CHEF: 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.
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