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Pomegranate Marinated Lamb Kabobs

  • ½ cup pomegranate juice
  • ¼ cup olive oil
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • ¼ tsp fresh ground pepper
  • 1 tsp dried rosemary or 1
  • Tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless lamb shoulder or leg, cut into 1½ 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 10-12 minutes.

Serves: 6