Grind the lamb with the onion, garlic, and parsley.

Add salt, spices, and pomegranate molasses, then mix everything together well.

Take a nonstick pan and start shaping the kebabs in it.

Bake in the oven with heat from both the top and bottom until the kebabs are cooked through and browned on top.

Take a piece of charcoal, place it in oil, and use it to smoke the kebabs, covering them with foil to trap the smoke.

Take 1 cup of cherries, remove the pits, and soak them in 1 cup of water for 2 to 3 hours.

Place the cherries and their soaking water in a pot over heat and let them boil until the liquid thickens slightly.

Once the sauce thickens a bit, pour it over the kebabs. Enjoy!