Pomegranate- Mint Lamb Kebabs

The very Middle Eastern pomegranate adds a nice sweetness but is not overpowering. The mint adds brightness to the dish. Any cut of lamb is perfect for this recipe. Look for good quality lamb, but choose the cut that has the best price. As long as it can be cut into 1-inch (2.5 cm) cubes, it will make one of the best lamb kebabs you have ever eaten. Serve over rice pilaf or on flatbread.

MAKES: 6 TO 8 KEBABS

INGREDIENTS:

KEBABS:

• 1 lamb roast (2 pounds, or 900 g)
  
• 6 to 8 skewers

MARINADE:

• 1 medium shallot, finely chopped
• ¼ cup (80 g) pomegranate molasses
• 6 large mint leaves, chopped
• 2 tablespoons (28 ml) olive oil
• 1 tablespoon (15 ml) water
• 1¼ teaspoons salt
• 1 teaspoon ground cumin
• ½ teaspoon black pepper

INSTRUCTIONS:

1. 1. Combine the chopped shallot, pomegranate molasses, 1/3 of the chopped mint leaves, olive oil, water, salt, cumin, and black pepper.
   2. Trim the lamb roast of any excess fat and cut into 1-inch (2.5 cm) cubes.
   3. Place the lamb cubes into a resealable bag. Pour the marinade over the lamb and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 6 to 8 hours.
   4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
   5. Thread the marinated lamb cubes onto the skewers, anywhere from 5 to 8 pieces of meat depending on the size and type of skewer. Discard any marinade remaining in the bag.
   6. Place the kebabs onto the grill. Cook for 12 to 13 minutes, turning often. Watch that the marinade does not burn and reduce the heat if necessary.
   7. Once the lamb reaches the desired doneness, remove the kebabs from the grill and place onto a clean platter. Let rest for 5 minutes. Top with the remaining chopped mint and serve.

NOTE:

• For a vegetarian or vegan option, use halloumi, kasseri cheese, plain seitan, or firm tofu instead of the lamb. Reduce the marinating and cooking time by half