Lamb Kebabs With Fresh Mint And Pomegranate

Thomas Ainsworth

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.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner, Lunch, MainCourse

Cuisine Middle Eastern, Persian

Servings servings

Calories 476 kcal

Ingredients

FOR THE LAMB

1.5-2 pounds boneless leg of lamb cut into 1-inch (2.5cm) cubes
¼ cup pomegranate molasses
2 tablespoons red onion finely chopped
1 clove garlic minced
2 teaspoons cumin ground
1 tablespoon mint fresh ; add extra for garnish

FOR THE VEGETABLES

2 medium zucchini cut into 1-inch pieces
½ medium red onion cut into 1-inch pieces
1 medium red bell pepper cut into 1-inch pieces
¼ pound grape tomatoes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1 pinch salt to taste
1 pinch ground black pepper to taste

FOR GARNISH (optional)

1/4-1/2 cup Pomegranate seeds (optional)

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 heat (around 400–450°F / 200–230°C).
Divide the meat between about five skewers and then cook on a covered grill for about 8 minutes (3–4 minutes per side), until the internal temperature reaches 135°F / 57°C for medium-rare. 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 and let rest for 5 minutes. Sprinkle with fresh chopped mint and pomegranate seeds 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.

Nutrition

Calories: 476kcalCarbohydrates: 14gProtein: 25gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 99mgSodium: 100mgPotassium: 687mgFiber: 3gSugar: 9gVitamin A: 1149IUVitamin C: 50mgCalcium: 60mgIron: 4mg

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