Ingredients

• 2 bunches scallions, white parts only, thinly sliced
• 1 onion, diced
• 2 tomatoes, seeded and chopped
• 2 lbs ground lamb
• 3 tablespoons coriander
• 3 tablespoons pomegranate molasses
• 1 tablespoon red pepper flakes
• 1 teaspoon pepper
• 1 1/2 teaspoons salt
• 1/2 cup cilantro, chopped
• 2 green chilies, seeded and chopped
• 5 garlic cloves, minced and then ground into a paste
• 1/3 cup grams flour (or breadcrumbs, ground)
• 2 eggs, beaten
• 3 tomatoes
• 3 tablespoons canola oil
• pomegranate seeds, optional garnish

Instructions

1. In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.

2. Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.

3. Form meat into 12 patties.

4. Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.

5. Heat the oven to broil.

6. In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.

7. Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.

8. Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.

9. To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.