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Shish Kebabs with Onions and Pomegranate Molasses

BECKY LUIGART-STAYNER
Yield 15 servings (serving size: 1 kebab)
If you've never tasted pomegranate molasses, you're in for a piquant surprise. It's a thick syrup made from reduced pomegranate juice, sugar, and lemon. You can find it in your supermarket's international food section or at a Middle Eastern market. It also makes an excellent glaze for roasted chicken and pork.

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)

Nutrition Information

  • calories 81
  • caloriesfromfat 23 %
  • fat 2.1 g
  • satfat 0.7 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 9.8 g
  • carbohydrate 5.3 g
  • fiber 0.4 g
  • cholesterol 29 mg
  • iron 0.9 mg
  • sodium 194 mg
  • calcium 9 mg

How to Make It

  1. 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.

  2. Thread 4 lamb cubes and 4 onion pieces alternately onto each of 15 (6-inch) skewers.

  3. 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.