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
More From Cooking Light
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
- 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.
Shish Kebabs with Onions and Pomegranate Molasses Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Lamb
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Broil, Marinate
- OCCASION: New Year's, Super Bowl
- PUBLICATION: Cooking Light
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