Lamb Kabobs

• 1/2 cup pomegranate syrup
• 1/4 cup salad oil
• 1 tablespoon Lemon juice
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced or pressed
• 2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes

Preparation

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.
3 Cook, turning often, and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 minutes).

Source:

The Pomegranate Council