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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 23%
  • Fat: 2.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 9.8g
  • Carbohydrate: 5.3g
  • Fiber: 0.4g
  • Cholesterol: 29mg
  • Iron: 0.9mg
  • Sodium: 194mg
  • Calcium: 9mg

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

  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.
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