Recipe courtesy of the Pomegranate Council.
1/2 cup pomegranate syrup
1/4 cup salad oil
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced or pressed
2 pounds boneless lamb shoulder or leg, cut into 1 1/2-inch cubes
- 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 hours.
- 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 to 6 inches 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 to 15 minutes).
Makes 6 servings.
Recipe and photograph courtesy of the Pomegranate Council.