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Pomegranite Lamb Kebobs (meat)

Contributed by Eileen Goltz.

1/2 cup pomegranate syrup
1/3 cup olive oil
1 tablespoon lemon juice
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cloves garlic, minced or pressed
2 pounds lamb, cut into 1-1/2 inch cubes

Instructions:

In a large zip-top bag, combine pomegranate syrup, olive oil, lemon juice, salt, pepper, and garlic. Add lamb, squeeze out the air, seal the bag, and toss to coat. Refrigerate at least 6 hours or overnight.

Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers. (If using wooden skewers, be sure to soak them in water at least one hour before adding lamb.)

Grill lamb kebabs over medium heat, turning often and basting with reserved marinade until lamb is browned on the outside, but medium-rare on the inside, about 10 to 15 minutes. 

>Notes: Pomegranate syrup not only tastes good, it is good for your health. Plan ahead of time to let the lamb marinate before grilling the kebabs. These lamb kebabs also make a great appetizer.