Preparation

• 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).
• Source:
• The Pomegranate Council