Shish Kebabs with Onions and Pomegranate Molasses

BECKY LUIGART-STAYNER
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.

Yield:

15 servings (serving size: 1 kebab)

Recipe from

Nutritional 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

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)

Preparation

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.

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

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.

Note:

December 1998