Pomegranate Lamb & Grape Kebobs - well-soaked skewers prevent spinning & scorching
Peggy Lampman | Contributor
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It's a thick, sweet and tart syrup, with only one ingredient listed on the label: pomegranate juice concentrate. I purchase Cortas pomegranate molasses from the Mediterranean Market on Stone School Road, but see it in most grocery stores around town. The rich tangy flavor of pomegranate molasses is a marvelous complement to lamb.
When stringing kebobs, I use well-soaked, flat-edged, bamboo skewers. The flat edges keep the ingredients from spinning when turning the kebobs and soaking the wood helps keep your skewer from burning over hot fires. Kebob rack and skewer racks may also be used.
This is marvelous paired with couscous tossed with olive oil, pitted cherries and dried fruit.
Yield: Approx. 16 kebobs (3 pieces meat per kebob)â€¨
Marinate Time: 4-24 hoursâ€¨
1/2 cup pomegranate syrup
1/4 cup extra virgin olive oilâ€¨
Juice and zest from 1 orange
2 teaspoons minced garlicâ€¨
2 pounds lean, skinless and boneless leg of lamb, cut into 1-inch cubesâ€¨
1 bunch large, seedless red grapes
1 tablespoon chopped fresh mint
1. Whisk together pomegranate syrup, olive oil, orange juice (reserve zest) and garlic. Season lamb with kosher salt and freshly ground pepper and toss lamb with sauce to completely coat. Marinate lamb in pomegranate sauce at least 4 hours and up to 24 hours, refrigerated, stirring occasionally.
2. If using wooden or bamboo skewers, let soak in water 30 minutes. Remove grapes from stem; wash and drain.â€¨
3. With a slotted spoon, remove lamb from marinade. String lamb and grapes onto skewers, alternating a cube of lamb and 1-2 grapes to fit each skewer.â€¨
4. Prepare gas or charcoal grill to high heat. Grill 1 1/2-2 1/2 minutes per side, for medium rare. Sprinkle reserved orange zest and chopped mint over kebobs. Delicious served over a bed of Fruit-Spiked Couscous.