pomegranate sumac shish kebab

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 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)


  1. Trim any large pieces of fat from the leg of lamb, and cut the lamb into chunks, discarding any bone or gristle.
  2. 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. **
  3. 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.
  4. Once they’re ready, skewer the veggies and the lamb separately. ***
  5. Pre-heat the grill to medium-hot and brush one side of the lamb with 1 tablespoon pomegranate molasses.
  6. 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.
  7. Regularly check to make sure nothing is burning, and turn everything once or twice to cook evenly.
  8. 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.


* 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.