F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Leg of Lamb Kebabs with Pomegranate Glaze
© Bill Bettencourt

Leg of Lamb Kebabs with Pomegranate Glaze

  • SERVINGS: 8
  • FAST
  1. 4 garlic cloves, minced
  2. 1 1/2 tablespoons coarse salt
  3. 1/2 teaspoon ground coriander
  4. 1/2 teaspoon ground cardamom
  5. 1/4 teaspoon paprika
  6. 4 pounds boneless leg of lamb, trimmed, cut into 1 1/2 -inch cubes
  7. 3 tablespoons olive oil
  8. 6 medium red bell peppers, cut into 1 1/2 -inch squares
  9. 2 medium white onions, cut into 1 1/2 -inch squares
  10. 2 tablespoons sugar
  11. 3 tablespoons rice wine vinegar
  12. 1 cup chicken stock or canned low-sodium broth
  13. 1/4 cup pomegranate molasses (see Note)
  14. 1 serrano or jalapeño chile, seeded and finely chopped
  15. 1 tablespoon arrowroot dissolved in 1 tablespoon water
  1. Light a grill or preheat the broiler. In a shallow bowl, combine the garlic, salt, coriander, cardamom and paprika. Add the lamb and oil and coat the meat with the spice mixture. Thread the lamb, red peppers and onions onto metal skewers, alternating the meat and vegetables.
  2. In a small saucepan, melt the sugar over moderate heat until it caramelizes, about 4 minutes. Add the vinegar and boil for 1 minute. Add the chicken stock, pomegranate molasses and chile and boil until reduced to 3/4 cup, about 8 minutes. Stir in the dissolved arrowroot.
  3. Grill the kebabs over very high heat or broil, turning frequently, for 2 minutes. Move the kebabs to a cooler part of the grill or further from the broiler and brush them all over with the glaze. Grill or broil for about 8 minutes, turning once, until the meat is slightly pink inside. Arrange the kebabs on a platter and drizzle with the remaining glaze. Serve at once.
Notes Pomegranate molasses is available at Middle Eastern groceries or by mail-order from Kalustyan's, 212-685-3451.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.