Lamb Kabobs with Pomegranate Marinade


  • 1 cup pomegranate syrup
  • 2 tablespoons plus 2 teaspoons salad oil
  • 2 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cloves garlic, minced or pressed
  • 1 1/4 pounds boneless lean lamb shoulder, or leg, cut into 1 1/2-inch cubes
  • 4 metal skewers


  1. In large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic.
  2. Add lamb and stir to coat.
  3. Cover and refrigerate at least 6 hours.
  4. Lift meat from marinade and drain briefly (reserve marinade).
  5. Thread meat equally on sturdy metal skewers.
  6. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
  7. Cook, turning often, and basting with marinade until meat is well browned, about 10-15 minutes.
  8. Serve over rice pilaf, couscous, or a bed of mixed greens.

Courtesy: Pomegranate Council

Per serving: calories 406, fat 24.0g, 54% calories from fat, cholesterol 132mg, protein 38.7g, carbohydrates 7.2g, fiber 0.1g, sugar 3.6g, sodium 701mg, diet points 10.6

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 0.0, Very lean meat protein: 6.0

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