Taken from Napoleon’s Everyday Gourmet Grilling.
Marinade: In a resealable bag, mix pomegranate molasses, oil, garlic, oregano, salt, pepper, cinnamon and cumin.
Add lamb and mix; chill for at least 2 or up to 12 hours.
Remove lamb from marinade. Thread 6 to 8 pieces of lamb on each skewer, being careful not to jam too tightly together. Cover and refrigerate until needed (no more than 6 hours).
Preheat grill to medium-high (450˚F/230˚C).
Sprinkle kebabs with salt and pepper to taste. Cook, turning often, about 4 minutes for medium-rare.
Serve on a platter with a little extra molasses drizzled over.