Cooking in the summer is ridiculously easy. A little bit of prep work in the morning, let the flavours come together while your meat and veggies marinate all day, fire up the grill that night, and within 20 minutes, your gourmet meal is ready.
Lamb is one of my favourite meats because it is tender and juicy, especially when cooked to medium-rare. While I am a massive fan of a rack of lamb, this was my first attempt at cooking a leg of lamb. I have grown accustomed to ordering lamb kebabs when I’m out to dinner because I’m not sure I’m patient enough for the long slow roasting process.
This lamb kebab recipe was perfect because (aside from the 30 minutes it took to break it down- it was my first time, don’t judge!), the rest was super quick and easy. The pomegranate molasses bring a tart tang that complements the lamb’s earthy flavour, and the fresh mint helps balance out the sweetness.
Lamb Kebabs With Fresh Mint And Pomegranate
Print RecipeIngredients
- FOR THE LAMB
- Pomegranate Molasses
- 1.5-2 pounds of boneless leg of lamb, cut into 1-inch cubes
- 1/4 cup of pomegranate molasses
- 2 tablespoons of finely chopped red onion
- 1 clove of minced garlic
- 2 teaspoons of ground cumin
- 1 tablespoon of chopped fresh mint
- FOR THE VEGETABLES
- 2 zucchini, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 pound of grape tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- salt and pepper to taste
Instructions
FOR THE LAMB:
- Remove the thick fat from the outside of the leg and then cut into 1-inch pieces.
- In a large bowl, stir together molasses, red onion, garlic, and cumin.
- Add the lamb to the marinade and stir gently, coating all the meat evenly. Cover and refrigerate 8 hours or overnight.
- Remove lamb from the refrigerator at least 30 minutes before cooking to let it come to room temperature. Meanwhile, soak 10-12 wooden skewers in water and preheat the grill to medium-high.
- Divide the meat between about five skewers and then cook on a covered grill for about 8 minutes (3-4 minutes per side). The meat will be brown with a slight bit of char on the outside and still soft to the touch for medium-rare.
- Remove from heat, let rest, and sprinkle with mint before serving.
FOR THE VEGETABLES:
- Place all the cut vegetables in a large bowl, sprinkle with olive oil, cumin, coriander, and a generous amount of salt and pepper. Stir to coat and refrigerate until ready to grill.
- Divide vegetables between about seven skewers keeping the tomatoes separate.
- Cook zucchini, peppers, and onions on the medium-high grill, about 12 minutes or until lightly charred. The tomatoes will only take 4-5 minutes.
