Chef Mo’s Middle Eastern Pomegranate Lamb Kabobs

August  1, 2020
Photo by Maurice Farmer
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 Saland of your choice I say Fresh Spinach Saland 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

  • Prep time 24 hours 20 minutes
  • Cook time 15 minutes
  • Serves 6/8
  • 2 pounds Round Lamb
  • 4 pieces Fresh Garlic minced
  • 3 teaspoons Fresh Basil minced
  • 1/2 cup Apple Cider
  • 1/2 cup pomegranate molasses
  • 1 1/2 tablespoons coriander seeds
  • 1 bunch Whole Red Onion
  • 1/2 cup grenadine
  • 2 tablespoons Red Pepper flakes
  • 2 tablespoons Cracked Black Pepper
  • 2 1/2 cups Kosher Salt to taste
  • 2 1/2 splashes Fresh lime juice
In This Recipe
  1. 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.
  2. 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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