Mini Beef and Chicken Kebabs in Silan and Pomegranate Sauce

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Ingredients:
1/2 kg freshly ground beef

1/2 kg freshly ground chicken

1 large onion, coarsely chopped

1 small potato, coarsely grated and drained

3 garlic cloves, crushed

1 cup cilantro, chopped

1/2 cup parsley, chopped

1/4 cup breadcrumbs (or matzo meal)

1 tsp freshly ground black pepper

1 tbsp soup mix

Sauce:

1/2 cup Kinneret Farm silan

1/2 cup freshly squeezed lemon juice

1/4 cup pomegranate concentrate

1 tsp soup mix

1 tsp freshly ground black pepper

For Frying:

10 tbsp canola oil

1 large onion, diced

For Garnish:

Roasted pine nuts

Preparation:

Fry the onion in oil.
Mix the meats with all of the seasonings. Form the mixture into small, long mini-kebabs and fry them in the oil. You may have to do this in stages.
When all of the kebabs are fried, return them all to the pan. Mix the sauce ingredients and pour it over the kebabs.
Cook for 10 minutes and serve with rice or roasted potatoes.
Can be garnished with roasted pine nuts.

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