- 1/2 cup pomegranate juice
- 1/4 cup olive oil
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp dried rosemary or 1 Tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes
In a large bowl, whisk together pomegranate juice, oil, lemon juice, salt, pepper, rosemary and garlic. Add lamb cubes and toss to coat. Cover and refrigerate at least 6 hours or overnight.
Thread lamb equally onto bamboo or metal skewers. Place skewers on medium hot BBQ or a lightly greased Grill Pan on medium heat. Cook, turning often until meat is well browned outside, but pink in the center, about 10-15 minutes.