Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze

Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze

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.

  • Yield:24 kebabs


  • 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


  1. 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. 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. 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.