Special Equipment

12 to 16 small metal skewers or bamboo skewers, soaked in water 30 minutes and drained


1/4 cup (60 mL) pomegranate molasses (available at Middle Eastern markets and speciality stores)
1/2 cup (125 mL) extra-virgin olive oil
3 cloves garlic, minced
1 tbsp (15 mL) chopped fresh oregano
Salt and freshly ground black pepper to taste
1 tsp (5 mL) ground cinnamon
2 tsp (10 mL) ground cumin
1 1/2 lb (750 g) boneless leg of lamb, trimmed and cut into 3/4- to 1-inch (2 to 2.5 cm) cubes


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.