LOQUAT KEBABS

Ingredients
1.65 lbs. Ground lamb and beef (with minimum 35% fat)
24 medium size Loquat, cut in half, stem and seeds removed
2 ½ tsp. Salt
1 ½ tsp. Black pepper
4 tbsp. Butter
1 ½ tbsp. Pomegranate molasses
8 wooden skewers
Olive oil

Instructions
Combine the ground meats with salt and black pepper. Make 24 equal sized small meatballs.  Place a meatball in between the two halves of a loquat and thread on skewers, 3 on each skewer. Keep in the fridge for 30 minutes. Then take out the skewers and bring to room temperature for about 20 minutes. Warm up the grill and brush with olive oil. Then place the skewers on the grill and cook until the the meatballs are fully cooked. In the meantime melt some butter and add the pomegranate molasses, then take off the heat. Serve this sauce over the skewers.