Recipe information
Yield
Makes 24 Servings
Ingredients
1
teaspoon cumin seeds
1
/4 cup pomegranate molasses*
1
/2 cup extra-virgin olive oil
3
garlic cloves, pressed
1
teaspoon dried oregano
1
teaspoon salt
1
/2 teaspoon ground black pepper
1
/2 teaspoon ground cinnamon
1
pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes
1
large red bell pepper, cut into twenty-four 3/4-inch squares
24
small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
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Preparation
Step 1
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.
Step 2
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.
Step 3
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.