Photo of Turkish Meatball Kebabs with Yogurt-Pomegranate Sauce by WW

Turkish Meatball Kebabs with Yogurt-Pomegranate Sauce

10 - 11
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Pomegranate molasses is a Middle Eastern specialty famous for its sweet-tart flavour. Pomegranate molasses nicely complements the Greek yogurt and fresh mint to make a delicious, easy weeknight sauce. You can use a mixture of half honey and half lemon juice as a substitute if you like. Use any leftover pomegranate molasses for chicken, salad dressings, and lamb. For a quick salad to serve with the kebabs, mix cucumber, red onion, and mint and toss with a little lemon juice.


Cooking spray

2 spray(s)

Plain fat free Greek yogurt

¼ cup(s)

Fresh mint leaves

1 tbsp(s), chopped

Pomegranate molasses

1 tsp(s)

Table salt

¼ tsp(s), divided

Uncooked 93% lean ground beef

6 oz

Crumbled feta cheese

1½ tbsp(s)

Uncooked onion(s)

1 tbsp(s), chopped

Garlic clove(s)

1 clove(s), large, minced

Ground cumin

½ tsp(s)

Cayenne pepper

1 pinch(es)


  1. In small bowl, combine yogurt, mint, molasses, and 1⁄8 tsp salt. Set aside.
  2. To make meatballs: In medium bowl, stir together beef, feta, onion, garlic, cumin, cayenne, and remaining 1⁄8 tsp salt until well combined. With damp hands, shape mixture into 6 (1 1⁄2-inch) meatballs.
  3. Thread meatballs onto 2 (8-inch) skewers. Spray ridged cast-iron grill pan with nonstick spray and set over medium- high heat. Add kebabs and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Serve kebabs with sauce.
  4. Serving size: 2 kebabs and 1/4 cup sauce