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Categories:Viewed: 8 - Published at: 4 years ago
Ingredients
- 2 pounds boned leg of lamb
- 6 tablespoons pomegranate molasses or hoisin sauce, divided
- 1/2 cup grated fresh onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, quartered and separated into pieces
- Lemon slices (optional)
- Oregano sprigs (optional)
Method
- Trim fat from lamb. Cut lamb into 60 (3/4-inch) pieces. Combine lamb, 3 tablespoons molasses, grated onion, salt, and pepper in a large zip-top plastic bag; seal. Marinate in refrigerator 8 hours, turning bag occasionally. Remove lamb from bag; discard marinade.
- Thread 4 lamb cubes and 4 onion pieces alternately onto each of 15 (6-inch) skewers.
- Preheat broiler. Place kebabs on a broiler pan; broil 3 minutes on each side or until desired degree of doneness. Pour 3 tablespoons molasses evenly over kebabs. Garnish with lemon and oregano, if desired.
