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).
- 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 broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
last updated August 17, 2023