Lamb Kebabs in Pomegranate Marinade BBQ Recipe
The pomegranate marinade we’ve used here is an absolute winner and a change from the everyday. This recipe is three steps to heaven. Marinate your lamb pieces in a mixture of pomegranate molasses, garlic, mint, cardamom and lemon. Then skewer and grill. Add some evenly cut veggies if you like to make this a meal in itself.
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- 1 kilo lamb, diced small
- 2 medium spanish onions, quartered and separated
- Skewers (if bamboo, soak before using)
- 1/3 cup pomegranate molasses
- 3 cloves garlic, minced
- 1 small red onion, sliced
- 1 tablespoon fresh mint, chopped
- 1 teaspoon sugar
- 1 teaspoon cardamom
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
Combine all ingredients in saucepan. Over medium heat bring to a simmer, whisking. Do NOT boil or the molasses will burn and taste hideous. Simmer for 5 minutes, remove from heat and let cool.
Mix meat and marinade, cover and refrigerate for approx 3 hours, or overnight. Thread lamb onto skewers, alternating with quartered onion slices.
Cook over Heat Beads® BBQ Briquettes to your liking.
Serve with a good fetta cheese, a Moroccan carrot salad, and some cucumbers and olives on the side.