Lamb Kebabs with Pomegranate-Cumin Glaze

Name: Lamb Kebabs with Pomegranate-Cumin Glaze
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

By Rick RodgersPhotography by Pornchai Mittongtare

September 30, 2006

Image may contain Food Animal Seafood Sea Life Lobster and Bbq

Recipe notes