Lamb Kebabs with Pomegranate-Cumin Glaze with Shiraz

Lamb Kebabs with Pomegranate-Cumin Glaze with Shiraz

Type: Recipe

After moving from Chicago to Zürich in 2007, we needed time to make new friends in a foreign city. After building acquaintances, we took the plunge and invited a fairly large group to a wine & food party at our apartment. Years later, we're still fast friends with virtually everybody and some still mention these lamb kebabs--they tend to blow peoples' socks off.

Party Theme(s): Corks & Coals, The Royal Family Of Wine

  • YIELD: 24 party servings

  • ACTIVE TIME: 30 mins

    TOTAL TIME: up to 4 hours

  • WINE PAIRING: Shiraz

Ingredients

  • 1 teaspoon CUMIN SEEDS
  • 60 ml POMEGRANATE MOLASSES
  • 120 ml EXTRA-VIRGIN OLIVE OIL
  • 3 GARLIC CLOVES, pressed
  • 1 teaspoon dried OREGANO
  • 1 teaspoon SALT
  • 1/2 teaspoon ground BLACK PEPPER
  • 1/2 teaspoon ground CINNAMON
  • 500 g trimmed boneless LEG OF LAMB, cut into twenty-four 2-cm cubes
  • 2 large RED BELL PEPPERS, cut into twenty-four 2-cm squares
  • 24 small metal SKEWERS or bamboo skewers, soaked in water 30 minutes, drained

Directions

  • Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill.
  • Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
  • Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare. Do ahead: may be cooked ahead; allow to cool completely and store in airtight container in the refrigerator; reheat briefly in the oven or simply serve at room temperature.

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