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Lamb Kabobs with Pomegranate Glaze
Greece's favorite meat, lamb, is basted with pomegranate glaze, which gives it a delicious tart-sweet flavor and nice brown crust. Try basting vegetables with the glaze, too, as an accompaniment. Preparation hint: If using wooden skewers, be sure to soak for at least 1 hour before threading. Marinate meat for at least 30 minutes; several hours is better.
 
Base SKU: 461
Cuisine: Greek
Prep Time: 30 Minutes
Cooking Time: 12 Minutes
Yield: 4 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

3 teaspoon(s) Garlic, minced
2 teaspoon(s) Sea salt
1/4 Tablespoon(s) Coriander, ground
1 Tablespoon(s) Lemon juice
2 pound(s) Boneless leg of lamb, trimmed, cut into 1 1/2-inch cubes
4 Skewers, soaked in water
3 Red bell peppers, cut into large squares
1 White onions, cut into large squares
1/2 cup(s) Pomegranate glaze, for basting

Instructions:
1. In a bowl, combine garlic with salt, coriander, paprika, olive oil, and lemon juice. Add lamb and marinate for about 30 minutes.
2. Thread lamb on skewers, alternating with pepper and onion. Brush on pomegranate glaze.
3. Grill kabobs on all sides until done, about 10 minutes. Baste with glaze while grilling.
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