Lamb Kebabs with Pomegranate Marinade

1 t
1/3 cup
1T
3 T
3 cloves
1 t
1 t
½ t
½ t


1 lbs net
Several

ground roasted cumin
pomegranate molasses or syrup
sugar (optional, see notes)
olive oil
garlic, crushed
dried oregano
salt
ground black pepper
ground cinnamon


trimmed boneless leg of lamb, cut for kebabs
veggies for skewers (bell peppers, zucchini, poblano), cut for kebabs

• Pomegranate molasses is concentrated sweetened pomegranate juice.  The better kinds will have pomegranate concentrate as the first ingredient.  I buy the Al Wadi brand at a local Middle Eastern grocery store (Caravans).  Avoid anything with sugar as the first ingredient (such products are often called "syrup").  If you can’t find pomegranate molasses, buy 12 to 24 oz of juice and reduce it down to less than 1/2 cup.  Adjust the sugar in this recipe based on what kind of pomegranate you use.  You want the marinade to be somewhat sweet but not overly so.
  
• Prep lamb by removing as much fat, gristle, and shinny stuff as possible. This will take some time but it will help keep the gamey flavor away. American lamb is less gamey than New Zealand lamb but both are very good.  American lamb is very expensive by comparison.
  
• Mix first set and marinate lamb & veggies separately for at least 1 hour
  
• Yield: 3 as a main dish
  
• Source: Modified from Bon Appétit
  
  

Category:  Middle Eastern                                                                                                                                      Modified 4/21/14