Lamb Kebabs with Pomegranate-Cumin Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 teaspoon cumin seeds |
1/4 cup pomegranate molasses |
1/2 cup extra-virgin olive oil |
3 garlic cloves, pressed |
1 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground cinnamon |
1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes |
1 large red bell pepper, cut into twenty-four 3/4-inch squares |
Directions:
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.
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.
3. Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
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