Lamb Kabobs with Pomegranate Marinade
Ingredients (Serves 6):
Prep: 10 min, Marinate: 6:00, Cook: 15 min, plus refrigeration time.
- 1 cup Sadaf pomegranate Juice
- 2 Tbs. plus 2 tsp. salad oil
- 2 tsp. lemon juice
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 cloves garlic, minced or pressed
- 1-1/4 lbs. boneless lean lamb shoulder, or leg, cut into 1-1/2 inch cubes
- 4 metal skewers
In large bowl, stir together pomegranate juice, 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 sturdy metal skewers. Place skewers on a lightly greased grill 4 inch-6 inch above a sold bed of medium coals. Cook, turning often, and basting with marinade until meat is well browned, about 10-15 minutes. Serve over rice pilaf, couscous, or a bed of mixed greens.