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Prep time
24 hours 20 minutes
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Cook time
15 minutes
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Serves
6/8
Author Notes
I’ve incorporated the lovely flavors of Middle Eastern cuisine to create these sweet and savory kabobs. You can serve the kabobs alongside A Salad of your choice I say Fresh Spinach Salad with goat cheese & sliced strawberries & candied Walnuts cranberry vinaigrette...You will enjoy this dish with a bottle of Dark Red wine or red wine blend —Maurice Farmer
Ingredients
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2 pounds
Round Lamb
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4 pieces
Fresh Garlic minced
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3 teaspoons
Fresh Basil minced
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1/2 cup
Apple Cider
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1/2 cup
pomegranate molasses
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1 1/2 tablespoons
coriander seeds
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1 bunch
Whole Red Onion
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1/2 cup
grenadine
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2 tablespoons
Red Pepper flakes
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2 tablespoons
Cracked Black Pepper
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2 1/2 cups
Kosher Salt to taste
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2 1/2 splashes
Fresh lime juice
Directions
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tions
Cut lamb into 1 ½-inch cubes. You should end up with about 20 cubes.
In a large sealable plastic bag, combine garlic, basil, coriander seeds, red pepper flakes, apple cider, pomegranate molasses, and lamb. Cover with plastic wrap and refrigerate 4 hours up to 24 hours. After removing from bag add rest of ingredients besides the onion back in bag toss around for 2 mins.
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Soak wooden skewers in water for 10 minutes.
Remove lamb from marinade. Set aside marinade.
When ready to grill, cut the red onion into 8 pieces. Separate each of those pieces into 3-4 sections. Alternate onion pieces and lamb on each skewer.
Sprinkle kabobs with salt and pepper. Grill for about 8-10 minutes for medium-rare, turning twice. Brush reserved marinade on kabobs while cooking. Zests lime & squeeze of lime juice
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