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temple grandin
cooking with lamb

Lamb kebabs with pomegranate-cumin glaze


1 teaspoon cumin seeds
1/4 cup pomegranate molasses* 
1/2 cup 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
1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes 

1 large red bell pepper, cut into twenty-four 3/4-inch squares
24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained

*Available at some supermarket or substitute maple syrup or any fruit-flavored maple syrup


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 re-sealable plastic bag. Add lamb; chill at least 4 hours and up to overnight. 

Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. ( Do ahead tip: can be made up to 2 hours ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler.. If broiling, use a flat baking sheet (no sides). Sprinkle kebabs with salt and pepper. Cook, turning once, about 4 minutes per side for medium-rare.


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