Lamb Kebabs with Pomegranate-Cumin Glaze
Succulent lamb kebabs marinated in a flavorful blend of pomegranate molasses, cumin, and aromatic spices, then grilled with sweet red peppers for a perfect Middle Eastern-inspired dish.
Ingredients
- •1 teaspoon cumin seeds
- •¼ cup pomegranate molasses
- •½ cup extra-virgin olive oil
- •3 cloves garlic
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •½ teaspoon ground cinnamon
- •1 pound trimmed boneless leg of lamb
- •1 large red bell pepper
- •24 pieces skewers
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Cooking Instructions
- 1.
Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
240 min
- 2.
Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
15 min
- 3.
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
4 min
