Enjoy pomegranate-kissed lamb kabobs served over rice pilaf, couscous, or a bed of mixed greens
Yield: 6 servings
In large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hours.
Lift meat from marinade and drain briefly; reserve marinade. Thread meat equally onto 6 skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Grill, turning often, and basting with marinade until meat is well browned on the outside, but pink in center, about 10 to 15 minutes.
Serve over rice pilaf, couscous, or a bed of mixed greens.
Grenadine is pomegranate syrup. Make your own pomegranate syrup by adding 1 1/2 cups fresh pomegranate juice and 3/4 cup granulated sugar to a 2- quart sauce pan. Bring to a boil over high heat, stirring until the sugar is completely dissolved; then boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.
Please note that some ingredients and brands may not be available in every store.