72 minutes
A flavorful dish featuring lamb skewers infused with pomegranate molasses and mint, served alongside grilled vegetables.
Pomegranate Molasses, none
0.25 fluid ounces
Shallots, minced
each
Olive Oil, none
tablespoons
Cumin Seeds, crushed
teaspoons
Boneless Leg Of Lamb, cut into 1-inch cubes
0 lb
Zucchinis, halved lengthwise and cut into 1-inch pieces
each
Bell Pepper, cut into 1-inch squares
each
Red Onion, cut into 1-inch squares
each
Coarse Kosher Salt, none
to taste
Freshly Ground Pepper, none
to taste
Mint, none
slivered
Bamboo Skewers, soaked in water
each
1. Soak Bamboo Skewers
Start by soaking 12 bamboo skewers in water for about 30 minutes. This simple but crucial step ensures that the skewers won't burn while you're grilling.
2. Prepare Lamb Glaze
While the skewers are soaking, prepare a flavorful glaze for the lamb. In a medium bowl, combine ¼ cup of pomegranate molasses with the minced shallot, 1 tablespoon of olive oil, and 1 teaspoon of crushed cumin seeds. Stir the mixture well until it is thoroughly combined. Add the lamb cubes to this bowl and stir to coat them evenly with the glaze.
3. Prepare Vegetables
In a large bowl, combine the zucchini, red bell pepper, and red onion pieces. Drizzle them with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1 teaspoon of crushed cumin seeds, along with a generous pinch of coarse kosher salt and freshly ground pepper. Toss the vegetables until they are evenly coated with the oil and seasoning.
4. Preheat Grill
Preheat your charcoal or gas grill to high heat. The grill needs to be very hot to sear the meat and vegetables properly, creating a delicious charred exterior while keeping the inside tender.
5. Thread Lamb and Vegetables
Drain the soaked bamboo skewers and thread the marinated lamb cubes onto four of them, spacing the cubes evenly. Lightly season the skewered lamb with a bit more salt and pepper. Use the remaining skewers for the vegetables, threading them on in an alternating pattern for visual appeal and even cooking.
6. Grill Lamb and Vegetables
Place the lamb skewers on the hot grill. Grill them for about 5 minutes on each side, aiming for a medium-rare doneness with a slightly pink center. Simultaneously, place the vegetable skewers on the grill, cooking them for about 6 minutes per side, until they are nicely browned and tender.
7. Serve with Fresh Mint
Once the skewers are done, transfer them to a serving platter. Finish by sprinkling the slivered fresh mint leaves over the top. Serve your mint-infused pomegranate lamb skewers with the grilled vegetables immediately.
Experiment with sweet, salty, sour, and spicy components in your marinades and dishes to find harmony on the plate.
Recognizing how different proteins and vegetables behave on the grill enables you to adjust cooking times and methods for the best results.
A flavorful liquid or paste in which the protein is soaked before cooking.
Learn how acids (like vinegar or citrus juice) tenderize and how aromatics (like herbs and spices) add flavor. This helps in creating your own marinades.
Cubed meat or alternatives threaded onto skewers.
Use fresh mint and pomegranate molasses for a bright and tangy profile, and marinate the lamb for at least 4 hours, preferably overnight, for deeper flavors.
Start with the best quality lamb you can find—preferably grass-fed and locally sourced to greatly influence the flavor and tenderness of the skewers.
Taste your marinade before adding the lamb and adjust the seasoning to achieve a good balance of sweetness, acidity, and freshness.
Cut the lamb into even-sized pieces to ensure uniform cooking and that all pieces reach the desired doneness at the same time.
Preheat your grill and create zones for direct and indirect heat. Sear on high heat, then move to a cooler part to finish cooking without charring.
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