Lamb And Apricot Kebabs With Tahini-Pomegranate Dip

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 2 stems fresh rosemary, leaves finely chopped
• 1 None egg plus 1 egg yolk
• 6 None apricots, halved and pitted
• 1 None pomegranate, halved and seeds knocked out with a wooden spoon
• 1 1/4 cups plain yogurt
• 1 tbsp tahini
• 1/2 None lemon, juiced

1. Mix the ground lamb, breadcrumbs, cumin, cardamom, rosemary, egg and egg yolk in a large bowl. Season with salt and black pepper and mix well. Form into 12 balls. Thread onto 6 metal skewers, alternating with the apricots.
2. For the dip, mix the pomegranate seeds, yogurt, tahini and lemon juice in a medium bowl. Season with salt and black pepper.
3. Grill the kebabs on medium heat for 10 mins until cooked through, turning occasionally. Serve with the dip.

ground lamb, breadcrumbs, ground cumin, ground cardamom, rosemary, egg, pomegranate, plain yogurt, tahini, lemon

Taken from recipes-plus.com/api/v2.0/recipes/19961 (may not work)