"Here is a simple marinade that is perfect for making lamb kabobs". - Cheryl Tallman.

Pomegranate Marinated Lamb Kabobs

1/2 cup pomegranate juice
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
2 pounds boneless lamb shoulder or leg, cut into 1 1/2-inch cubes

1. In a large bowl, whisk together pomegranate juice, oil, lemon juice, salt, pepper,
   rosemary and garlic. Add lamb cubes and toss to coat. Cover and refrigerate at
   least 6 hours or overnight.
2. Thread lamb equally onto bamboo or metal skewers. Place skewers on medium
   hot BBQ or a lightly greased grill pan on medium heat. Cook, turning often
   until meat is well browned outside, but pink in the center, about 10 to 15 minutes.

Serves 6.

Recipe provided courtesy of Cheryl Tallman, co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years.