Pomegranate Molasses and Cumin-Glazed Lamb Kebabs

Pomegranate Molasses and Cumin-Glazed Lamb Kebabs

Tangy pomegranate molasses, toasted cumin, and garlic make these lamb kebabs stand-outs on any grilling menu. They’re delicious on their own, or served alongside other kebabs or grilled vegetables. I like to pair these kebabs with a good Rioja when I serve them as tapas, but any full-bodied red wine should play nicely with the flavors of the marinade.

This recipe makes 24 appetizer-size servings.


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

*Note: You can buy pomegranate molasses in ethnic markets or online, but it’s simple enough to make your own at home if you have pomegranate juice (there are a number of resources online that can teach you how, like this recipe by Alton Brown).


  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.