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Lamb Kabobs

Lamb Kabobs
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1/2 cup pomegranate syrup
  • 1/4 cup salad oil
  • 1 tablespoon Lemon juice
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced or pressed
  • 2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes



1 In a large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hours.

2 Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4-6 inches above a solid bed of medium coals.

3 Cook, turning often, and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 minutes).


The Pomegranate Council

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