Sheet-Pan Halabi Lamb Kebab
Tender lamb cubes seared until caramelized, then tossed with caramelized onions, pomegranate molasses, and warm spices. Served over yogurt with fresh herbs and crispy edges.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 2 medium yellow onions, sliced into thick rings
- 3 tbsp pomegranate molasses
- 1.5 tsp ground cumin
- 1 tsp sumac
- ¾ cup plain yogurt
- ¼ cup fresh parsley, roughly chopped
- ¼ cup pomegranate seeds
Instructions
- 1
Pat lamb dry and toss with salt, pepper, and cumin until evenly coated.
- 2
Heat olive oil on a sheet pan over medium-high until shimmering, about 90 seconds.
- 3
Sear lamb in a single layer 2 minutes per side without stirring until edges brown deeply.
- 4
Push lamb to one side, add onions to the empty space, and cook 5 minutes until caramelized.
- 5
Toss lamb and onions together, add pomegranate molasses and sumac, then toss again until glazed.
- 6
Spread yogurt on serving plates, top with lamb and onions, then scatter parsley and pomegranate seeds.
Tools you’ll need
- large sheet pan (18×13 inch)
- chef's knife
- spoon for tossing
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