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.

  • Method Direct
  • Heat Medium

Ingredients

  • 1 kilo lamb, diced small
  • 2 medium spanish onions, quartered and separated
  • Skewers (if bamboo, soak before using)

Marinade

  • 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

Method

  1. Marinade 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.

  2. Kebabs Mix meat and marinade, cover and refrigerate for approx 3 hours, or overnight. Thread lamb onto skewers, alternating with quartered onion slices.

  3. Cook over Heat Beads® BBQ Briquettes to your liking.

  4. Serve with a good fetta cheese, a Moroccan carrot salad, and some cucumbers and olives on the side.

Which fuel is right for your BBQ?

Pitmaster’s Pick: choose the fuel right for your cook

Best pick

Hardwood Lump Charcoal (Grey bag)

Burns the hottest of all our fuels and ashes over the fastest (approx. 15–20 mins) – perfect for searing.View product

Easy-Lite® BBQ Briquettes (Yellow bag)

No firelighters needed – just light with a match. Ideal for a quick weeknight BBQ or camping. Use the full bag.View product

Classic BBQ Briquettes (Red bag)

High, steady heat with little ash – a great reliable all-rounder.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

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