2 pounds semi-boneless leg of lamb (if you are buying bone-in, buy 2 1/2 to 3 pounds)
About 1/2 to 3/4 teaspoons salt (to taste)
2 tablespoons pomegranate molasses (for marinade)
1 small red onion
1 green bell pepper (can substitute another color bell pepper)
1 pound cherry tomatoes
1/2 teaspoon sumac
1/2 teaspoon za’atar (optional, add 1/4 teaspoon more sumac instead)
About 1/2 to 3/4 teaspoons salt (to taste) *
1 tablespoon olive oil
2 tablespoons pomegranate molasses (for grilling)
* Use a little less salt if your za’atar is seasoned.
** If you’re in a hurry, you can get away with marinating it for 30 minutes, but the flavor intensifies if you leave it a bit longer. If you marinade for a shorter period, glaze the lamb with a little extra molasses during the grilling.
*** If you’re making everything ahead of time: Simply mix the veggies with the seasoning, skewer them immediately, and refrigerate for up to a day. Start the lamb off by marinating it in a ziplock bag for an hour, then skewer and refrigerate for up to a day.