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Courtesy of Pomegranate Council
Prep Time: 15 Min.
Cook Time: 15 Min.
Chill Time: 6 Hr.
What you need:
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+ 1/2 c. pomegranate syrup
+ 1/4 c. salad oil
+ 1 Tbsp. lemon juice
+ 1 1/2 tsp. salt
+ 1/4 tsp. pepper
+ 2 cloves garlic, minced or pressed
+ 2 lb. boneless lamb shoulder or leg, cut into 1 1/2 in. cubes
What to do:
1. In a large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hr.
2. Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4-6 in. above a solid bed of medium coals. Cook, turning often, and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 min.).