How to Make It
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.
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.
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.