Pomegranate Lamb Kebabs

Cook Time: 15 minutes

Prep Time: 6 hours, 15 minutes

Total Time: 6 hours, 30 minutes

Ingredients:

1/2 cup pomegranate syrup
1/3 cup olive oil
one tablespoon lemon juice
1-1/2 teaspoons salt
1/4 teaspoon pepper
two cloves garlic, minced or pressed
two pounds boneless lamb shoulder or leg, cut in to 1-1/2 inch cubes

Preparation:

In a giant zip-top bag, combine pomegranate syrup, olive oil, lemon juice, salt, pepper, & garlic. Add lamb, squeeze out the air, seal the bag, & toss to coat. Refrigerate at least 6 hours or overnight.

Grill lamb kebabs over medium heat, turning often & basting with reserved marinade until lamb is browned on the outside, but medium-rare on the inside, about ten to 15 minutes.

Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers. (If using wooden skewers, be definite to soak them in water at least hour before adding lamb.)

Yield: 6 servings