Pom Lamb Kabobs

• 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

1. 1. In a large bowl, stir together POM Syrup*, oil, lemon juice, salt, pepper and garlic.
2. 2. Add lamb and stir to coat.
3. 3. Cover and refrigerate at least 6 hours.
4. 4. Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers.
5. 5. Place skewers on a lightly greased grill 4-6 inches above a solid bed of medium coals.
6. 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).
7. *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.

syrup, salad oil, lemon juice, salt, pepper, garlic, lamb shoulder

Taken from www.epicurious.com/recipes/member/views/pom-lamb-kabobs-50032551 (may not work)