Add all the ingredients in a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
Form the meat mixture into oblong kebab shapes like pictured. Place on parchment lined baking sheet, and chill in fridge until skillet heats.
Heat the oil in a large skillet over medium high heat. Add the kafta kebabs, and cook on either side about 5 minutes or until golden brown and cooked through. Remove kafta to a plate.
For the cherry sauce:
Reduce the heat to medium, and to the same skillet add the diced onion. Cook a few minutes, stirring, until onions soften and start to turn golden brown. Add the cherry jam, water, pomegranate molasses, lemon juice, salt and pepper. Stir, then reduce heat to simmer for 5 minutes or so until sauce begins to thicken.
Add the kafta back to the pan, and simmer for another 5 minutes or until kafta has warmed back through.
Serve topped with toasted pine nuts and fresh parsley.
You can use ready kafta skewers you buy from a supermarket to make prep time even easier.You can also cook the kafta in the oven, but in this application I like cooking them stove top so we can use the same meat flavored skillet to make the cherry sauce.To cook the kafta in the oven, heat the oven to 350 F (180C). Bake the kafta for 15 minutes or until cooked through. Optional, heat the oven to broil and broil for 2-3 minutes to get golden brown crispy edges on the kafta.)