Grill/Barbecue

Chef Mo’s Middle Eastern Pomegranate Lamb Kabobs

August  1, 2020
1 Rating
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
Ingredients
  • 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
Directions
  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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