Shallot Kebabs with Pomegranate Molasses

A specialty of the Imam Cagdas restaurant in Gaziantep, Turkey, this simple kebab is made with a small, red-skinned onion that looks like the familiar shallot. I’ve used both shallots and pearl onions to make them with equal success. One unexpected touch: After grilling, the lamb and onions and a few drops of pomegranate molasses are placed in a covered dish for a few minutes. This steams the onions, imparting an incredible sweet-sour flavor to the meat.