Grilled Lamb Kebabs with Pomegranate Molasses
Ingredients
The marinade and spices
-
2
tbsp
coriander seeds
-
2
tbsp
fennel seeds
-
½
teaspoon
cumin seeds
-
2
teaspoons
black peppercorns
-
1
teaspoon
smoked paprika
-
2
teaspoons
kosher salt
The lamb
-
1
whole or semi-boneless
leg of lamb (approximately 4+ pounds)
The finishing touches
-
1-2
tbsp
olive oil
-
2
tbsp
pomegranate molasses
-
1
pinch
Maldon sea salt (optional)
-
1
whole
pomegranate (for garnish, optional)
Additional supplies
-
10-12
pieces
bamboo skewers (soaked in water)
Instructions
- Toast coriander, fennel, and cumin seeds in a pan over medium heat until aromatic.
- Grind the toasted spices with black peppercorns until finely ground, then mix in smoked paprika and kosher salt.
- Cut the lamb into 1-inch chunks and place them in a bowl with olive oil and the spice rub, mixing to coat evenly.
- Skewer the lamb chunks, leaving about an inch on each end of the skewer.
- Prepare the grill for medium direct heat at about 400°F, or preheat the oven to 400°F.
- Grill or broil the kebabs until they reach an internal temperature of 145°F.
- Drizzle with pomegranate molasses and garnish with pomegranate seeds before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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