Lamb Kebabs with Pomegranate Marinade

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


2 lbs net
​
Several

ground roasted cumin
pomegranate molasses (see note)
olive oil
garlic, crushed
dried oregano
salt
ground black pepper
ground cinnamon


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

• 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. The meat can go a day or two in the marinade.
• Note: Pomegranate molasses is concentrated sweetened pomegranate juice.  The better kinds will have pomegranate as the first ingredient rather than sugar. I buy the Al Wadi brand at a local Middle Eastern grocery store.
• Yield: 6 as a main dish
• Source: Modified from Bon Appétit
  
  

Category:  Middle Eastern                                                                                                                                      Modified 11/1/21