Lamb Kebabs with Pomegranate-Cumin Glaze

Ingredients for Lamb Kebabs with Pomegranate-Cumin Glaze

• 1 teaspoon cumin seeds

• 35g pomegranate molasses*

• 120ml extra-virgin olive oil

• 3 garlic cloves, pressed

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoons ground black pepper

• 1/2 teaspoons ground cinnamon

• 450g trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes

• 1 large red pepper, cut into twenty-four 3/4-inch squares

• 24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained

• *Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

How to make Lamb Kebabs with Pomegranate-Cumin Glaze

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.

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.

Prepare barbecue (medium-high heat) or preheat grill. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.