Shish Kebabs With Onions And Pomegranate Molasses

• 2 pounds boned leg of lamb
• 6 tablespoons pomegranate molasses or hoisin sauce, divided
• 1/2 cup grated fresh onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, quartered and separated into pieces
• Lemon slices (optional)
• Oregano sprigs (optional)

1. Trim fat from lamb. Cut lamb into 60 (3/4-inch) pieces. Combine lamb, 3 tablespoons molasses, grated onion, salt, and pepper in a large zip-top plastic bag; seal. Marinate in refrigerator 8 hours, turning bag occasionally. Remove lamb from bag; discard marinade.
2. Thread 4 lamb cubes and 4 onion pieces alternately onto each of 15 (6-inch) skewers.
3. Preheat broiler. Place kebabs on a broiler pan; broil 3 minutes on each side or until desired degree of doneness. Pour 3 tablespoons molasses evenly over kebabs. Garnish with lemon and oregano, if desired.

lamb, pomegranate molasses, onion, salt, black pepper, onion, lemon slices, oregano

Taken from www.myrecipes.com/recipe/shish-kebabs-with-onions-pomegranate-molasses (may not work)