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Lamb Kabobs
Courtesy of Pomegranate Council
Servings: 6
Prep Time: 15 Min. Cook Time: 15 Min. Chill Time: 6 Hr. What you need:
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+ 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 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.). |
