pomegranate sumac shish kebab
- Prep Time: 35 minutes
- Total Time: 2 hours and 30 minutes *
- Yield: 4 servings
Ingredients
- 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)
Instructions
- Trim any large pieces of fat from the leg of lamb, and cut the lamb into chunks, discarding any bone or gristle.
- Place the lamb it in a ziplock bag (or another sealable container), add the salt and pomegranate molasses, mix it around by squeezing the bag, and refrigerate for at least 2 hours, or up to 1 day. **
- Chop the onion and bell pepper into large chunks. Mix together in a ziplock bag with the cherry tomatoes, sumac, za’atar, salt, and olive oil. Refrigerate for at least 1 hour, or up to 1 day.
- Once they’re ready, skewer the veggies and the lamb separately. ***
- Pre-heat the grill to medium-hot and brush one side of the lamb with 1 tablespoon pomegranate molasses.
- Once the grill is hot, add the lamb, molasses-side-down, and brush the other side of the lamb with the other tablespoon of pomegranate molasses. Then add the veggie skewers.
- Regularly check to make sure nothing is burning, and turn everything once or twice to cook evenly.
- Remove the veggies once they are charred and slightly wilted. For medium-rare, the lamb should be internally 135° F, although they’re also very tasty when cooked beyond medium rare.
Notes
* 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.
Find it online: https://cardamomandtea.com/400/pom-sumac-shish-kebab/