Lamb Kabobs with Pomegranate Glaze
Pomegranate molasses and fresh mint lend exotic flavors to this lamb. Colorful vegetable skewers cook alongside. Serve with quick-cooking couscous; for extra flavor, cook it in chicken broth with sautéed onions, turmeric and cumin.
- 1/4 cup pomegranate molasses
- 1 shallot, minced
- 3 Tbs. olive oil
- 2 tsp. cumin seeds, crushed in a mortar with a pestle
- 1 1/4 lb. boneless leg of lamb, well trimmed and cut into 1-inch cubes
- 2 zucchini, halved lengthwise and cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch squares
- 1 red onion, cut into 1-inch squares
- Coarse kosher salt and freshly ground pepper, to taste
- Slivered fresh mint leaves for garnish
Soak 12 bamboo skewers in water to cover for 30 minutes.
Meanwhile, in a bowl, stir together the pomegranate molasses, shallot, 1 Tbs. of the olive oil and 1 tsp. of the cumin seeds. Add the lamb and stir to coat. In a large bowl, combine the zucchini, bell pepper, onion, the remaining 2 Tbs. olive oil and the remaining 1 tsp. cumin seeds. Season with salt and pepper and stir to coat.
Prepare a hot fire in a grill.
Drain the skewers. Thread the lamb onto 4 of the skewers; reserve the glaze remaining in the bowl. Season the lamb with salt and pepper. Thread the vegetables onto the remaining 8 skewers, arranging them as you like. Brush the vegetables with the remaining glaze.
Place the skewers on the grill and cover the grill. Cook the lamb, turning once, about 5 minutes per side for medium-rare, or until done to your liking. Cook the vegetables until they begin to brown and soften, about 6 minutes per side.
Transfer the skewers to a platter, sprinkle with mint and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).