Name: California Riverbank Lamb Kofta with Herb Salad & Pomegranate Glaze
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 lbs ground lamb; 1/2 small red onion, finely grated; 2 garlic cloves, minced; 1/4 cup fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil (plus more for brushing); 1/2 cup pomegranate juice; 2 tsp pomegranate molasses; 1 tbsp lemon juice; 1 tbsp honey (optional, omit for strict keto); 2 cups mixed tender herbs (cilantro, parsley, dill, mint); 2 cups baby arugula or tender greens; 1/2 small cucumber, thinly sliced; 1/4 small red onion, thinly sliced; 1/4 cup toasted pistachios, chopped (omit if allergic); Lemon wedges, for serving

California Riverbank Lamb Kofta with Herb Salad & Pomegranate Glaze

CookwithNewsletter

Inspired by the carefree spirit of river days and the lush bounty of California, this lamb kofta dish is fresh, vibrant, and perfect for summer evenings. Aromatic ground lamb is blended with garden herbs and grilled for smoky char, then finished with a sweet-tart pomegranate glaze that echoes the balance of sun and shade on a riverbank. A bright, crunchy herb salad brings freshness and color, while the whole meal is designed to be savored picnic-style, ideally with laughter echoing off canyon walls. It’s a dinner for adventurers, dreamers, and anyone who loves a taste of summer freedom.

Ingredients

Instructions

In a large bowl, combine ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Mix gently until just combined. Shape into 8 short, thick kofta (oval logs) and thread onto skewers if using wooden skewers, soak in water for 20 minutes first.
Brush kofta lightly with olive oil. Preheat a grill pan or outdoor grill over medium-high heat.
Grill kofta for 3-4 minutes per side, turning until well browned and cooked through (internal temperature should be 160°F). Remove and let rest.
While kofta cook, combine pomegranate juice, pomegranate molasses, lemon juice, and honey (if using) in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until reduced to a syrupy glaze (about 6-8 minutes). Set aside.
In a large bowl, toss mixed herbs, arugula, cucumber, and red onion with 2 tbsp olive oil, a squeeze of lemon, and a pinch of salt. Sprinkle with toasted pistachios.
Arrange kofta on a platter, drizzle with pomegranate glaze, and serve with the herby salad and lemon wedges. Enjoy outdoors or pack for a picturesque picnic.