Ingredients

Juice from 2-3 large POM Wonderful Pomegranates to make 1/2 cup POM Syrup* or 1 cup POM Wonderful 100% Pomegranate Juice

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

Preparation

  1. In a large bowl, stir together POM 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). Thread meat equally on about 6 sturdy metal skewers.

  5. Place skewers on a lightly greased grill 4-6 inches above a solid bed of medium coals.

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

*To prepare POM Syrup, cut 2-3 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 1 cup, or use 1 cup of POM Wonderful 100% Pomegranate Juice. Combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1/2 cup, stirring frequently.