Lamb And Apricot Kebabs With Tahini-Pomegranate Dip

• 1 pound ground lamb
• 1/2 cup breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 2 stems rosemary leaves fresh, finely chopped
• 1 egg plus 1 egg yolk
• 6 apricots halved and pitted
• 1 pomegranate halved and seeds knocked out with a wooden spoon
• 1 1/4 cups plain yogurt
• 1 tablespoon tahini
• 1/2 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, plain yogurt, tahini, lemon juiced

Taken from www.yummly.com/recipe/Lamb-and-Apricot-Kebabs-with-Tahini-Pomegranate-Dip-1409136 (may not work)