Cook The Book: Lamb Kebabs With Pomegranate-Cumin Glaze

• 1/4 cup pomegranate molasses
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1 1/4 pounds trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes
• 1 large red bell pepper, cut into twenty-four 3/4-inch squares
• 24 small metal skewers or wooden skewers, soaked in water 30 minutes, drained

1. Mix first 8 ingredients in 1-gallon resealable plastic bag. Add lamb and seal; turn to coat with marinade. Chill at least 1 hour and up to 4 hours.
2. Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)
3. Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Grill or broil, turning often, about 4 minutes for medium-rare.

pomegranate molasses, extravirgin olive oil, garlic, ground cumin, oregano, salt, ground black pepper, ground cinnamon, lamb, red bell pepper, metal skewers

Taken from www.seriouseats.com/recipes/2008/12/lamb-kebabs-appetizers-hors-doeuvres-with-pomegranate-cumin-glaze-recipe.html (may not work)