Lamb Kebabs with Pomegranate-Cumin Glaze
Lamb Kebabs with Pomegranate-Cumin Glaze is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Heat small skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.