Lamb Kabobs
Courtesy of Pomegranate Council
Servings: 6
Prep Time: 15 Min.
Cook Time: 15 Min.
Chill Time: 6 Hr.
Prep Time: 15 Min.
Cook Time: 15 Min.
Chill Time: 6 Hr.
What you need:
* 1/2 c. pomegranate syrup
* 1/4 c. salad oil
* 1 Tbsp. lemon juice
* 1 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 cloves garlic, minced or pressed
* 2 lb. boneless lamb shoulder or leg, cut into 1 1/2 in. cubes
* 1/4 c. salad oil
* 1 Tbsp. lemon juice
* 1 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 cloves garlic, minced or pressed
* 2 lb. boneless lamb shoulder or leg, cut into 1 1/2 in. cubes
What to do:
1. In a large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hr.
2. Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4-6 in. above a solid bed of medium coals. Cook, turning often, and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 min.).
2. Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4-6 in. above a solid bed of medium coals. Cook, turning often, and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 min.).