Lamb Kabobs with Pomegranate Marinade

Ingredients

• 1 cup pomegranate syrup
• 2 tablespoons + 2 teaspoons salad oil
• 2 teaspoon lemon juice
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cloves garlic, minced or pressed
• 1 1/4 pounds boneless lean lamb shoulder, or leg, cut into 1 1/2 inch cubes
• 4 metal skewers

Instructions

1. In large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper and garlic.
2. Add lamb and stir to coat.
3. Cover and refrigerate at least 6 hours.
4. Lift meat from marinade and drain briefly (reserve marinade).
5. Thread meat equally on sturdy metal skewers.
6. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
7. Cook, turning often, and basting with marinade until meat is well browned, about 10-15 minutes.
8. Serve over rice pilaf, couscous, or a bed of mixed greens.

Nutrition

Per serving: calories 406, fat 24.0g, 54% calories from fat, cholesterol 132mg, protein 38.7g, carbohydrates 7.2g, fiber 0.1g, sugar 3.6g, sodium 701mg, diet points 10.6

Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 0.0, Very lean meat protein: 6.0

Attribution

Recipe courtesy: Pomegranate Council