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Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze

Posted by Michele Humes, December 16, 2008 at 1:00 PM

Today's Cook the Book recipe, pomegranate-glazed lamb kebabs, uses one of my favorite ingredients, pomegranate molasses.

Imported from the Middle East, it's made by boiling down the red juice of the pomegranate to a thick, almost black syrup. With its intense sweet and sour flavor and relatively low price tag, it's a sort of poor man's aged balsamic vinegar. If you can't find it where you live, try making your own.

Lamb Kebabs with Pomegranate-Cumin Glaze

- makes 24 kebabs -
Adapted from The Bon Appétit Fast East Fresh Cookbook by Barbara Fairchild.

Ingredients

1/4 cup pomegranate molasses
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 1/4 pounds 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 wooden skewers, soaked in water 30 minutes, drained

Procedure

1. Mix first 8 ingredients in 1-gallon resealable plastic bag. Add lamb and seal; turn to coat with marinade. Chill at least 1 hour and up to 4 hours.

2. Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)

3. Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Grill or broil, turning often, about 4 minutes for medium-rare.

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Tags: appetizers, Bon Appetit, Cook the Book, lamb, pomegranate molasses