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
©Fresh Baby 2024
©Fresh Baby 2024