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.

Recipe by Cooking Light December 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
15 servings (serving size: 1 kebab)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

81 calories; calories from fat 23%; fat 2.1g; saturated fat 0.7g; mono fat 0.8g; poly fat 0.2g; protein 9.8g; carbohydrates 5.3g; fiber 0.4g; cholesterol 29mg; iron 0.9mg; sodium 194mg; calcium 9mg.
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