Recipe courtesy of Pukka. Image courtesy of Catherine Hendry.
ingredients
Turkey Kebabs
Pomegranate Chutney (yields approx. 400 mL)
directions
Preheat the oven to 425ºF / 220ºC. In a large bowl combine all the ingredients for the kebabs like a meat ball except the vegetable oil. Mix with hand and shape into about 25 sliders (kebabs), each weighing about 20 g.
Pour enough vegetable oil into large frying pan. Add the kebabs in batches to the pan when the oil starts to sputter. Cook each batch for about 5 minutes, adding oil as needed, until golden brown.
Carefully transfer the seared kebabs to a baking sheet lined with wax paper and place it oven for 5 to 7 minutes, or until cooked through. Serve warm with chutney or raita.
In a heavy bottomed pan add the pomegranate juice, seeds, cinnamon, cloves, cardamom, sugar, red chilli powder, salt and water.
Keep on a low heat to boil and thicken like a syrup. You can partially cover the pot. This will take approximately ½ an hour to 1 hour.
When the syrup thickens and all the pulp has been cooked remove from heat and allow to cool.
Remove the cinnamon sticks and blend the whole mixture in a blender.
Strain the purée through a fine sieve mashing it so that you get the pulp and only the seeds remain.
Remove in a clean and dry, air tight glass bottle and refrigerate.