LAMB KEBABS WITH POMEGRANATE-CUMIN GLAZE
Categories Garlic Lamb Marinate Cocktail Party Oscars Bell Pepper Grill/Barbecue Pomegranate Molasses Bon Appétit
Yield Makes 24 servings
Number Of Ingredients 12
Steps:
- Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
- Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
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Richard Babbin
[email protected]Not a fan. The glaze was too sweet and the lamb was overcooked.
Sirazul Islam
[email protected]The lamb was a bit dry, but the glaze was delicious. I think I'll try marinating the lamb for longer next time.
Victor Mbatha
[email protected]These kebabs were a hit at my party! Everyone loved the unique flavor of the glaze. I'll definitely be making these again for my next gathering.
orishaba Agnes
[email protected]I followed the recipe exactly and the kebabs turned out great! The glaze was a bit too sweet for my taste, so next time I'll reduce the amount of honey. But overall, this is a delicious and easy recipe that I'll definitely be making again.
Sadam Mohammed
[email protected]This lamb kebab recipe is an absolute winner! The meat was tender and juicy, and the glaze was the perfect balance of sweet and savory. I'm definitely adding this to my regular rotation of weeknight meals.