Lamb Kabobs
Courtesy of Pomegranate Council 6 Servings • 15 Min. Prep Time • 15 Min. Cook Time • 6 Hr. Chill Time| Ingredients |
|---|
| 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 |
Directions:
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.).
