Lamb Kebabs with Pomegranate-Cumin Glaze

• 1 teaspoon cumin seedscumin
• 1/4 cup pomegranate molasses*pomegranate
• 1/2 cup extra-virgin olive oilolive-oil
• 3 garlic cloves, pressedgarlic
• 1 teaspoon dried oreganooregano
• 1 teaspoon saltsalt
• 1/2 teaspoon ground black pepperpepper
• 1/2 teaspoon ground cinnamoncinnamon
• 1 pound 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 squaresbell-pepper
• 24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
• *Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

1. 01Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
2. 02Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
3. 03Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.

Sign in and stock your pantry to see what you have for this recipe.