Lamb
Kabobs
Recipe Courtesy of
the Pomegranate Council
Makes 6 servings
Ingredients:
1/2 cup Pomegranate Syrup (recipe below)
1/4 cup Salad oil
1 tbls. Lemon juice
1-1/2 tspn. Salt
1/4 tspn. Pepper
2 cloves Garlic (minced or pressed)
2 lbs. boneless Lamb shoulder or leg (cut into 1 1/2 inch cubes)
Procedure:
1. In a large bowl, stir together pomegranate syrup,
oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to
coat. Cover and refrigerate at least 6 hours.
2.
Lift meat from marinade and drain briefly (reserve marinade). Thread
meat equally on about 6 sturdy metal skewers. Place skewers on a
lightly greased grill 4-6 inches above a solid bed of medium coals.
Cook, turning often, and basting with marinade until meat is well
browned outside, but pink in the center (cut test in 10-15 minutes).
Pomegranate
Syrup
Ingredients:
1 Cup pomegranate juice
1/2 Cup sugar
To
Prepare Juice
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend
until liquefied. Pour mixture through a cheesecloth-lined strainer
or sieve.
To
Prepare Pomegranate Syrup
In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to
a boil over high heat, stirring until sugar is completely dissolved.
Boil for 1 minute. Remove from heat and cool. Cover and refrigerate
for up to 2 weeks.
Pomegranate Council
670 West Napa Street, Suite D
Sonoma, CA 95476
(707) 938-8400
www.pomegranates.org
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