Cooking for 12 people
Ingredients
- 1/3 cup
olive oil
- 1/3 cup
lemon juice
- 3 cloves
garlic, minced
- 1 tbsp.
chopped fresh mint
- 1 tsp.
harissa paste, if desired, for heat
- 1 tsp.
ground coriander
- 1 tsp.
ground cumin
- 1/3 tsp.
cinnamon
-
kosher salt and ground black pepper, to taste
- 1 1/2 lb.
boneless leg of lamb, cut into 1-inch cubes
- 12
wooden skewers, soaked for at least 20 minutes in water
- 9
dates, pitted and halved
- 1
red onion, cut into large dice (you want about 36 pieces total)
-
pomegranate molasses, for drizzling
-
chopped cilantro or fresh mint, for garnish
1Food Prep
For your marinade, mix together your marinade ingredients in a bowl.
Add your marinade and lamb cubes to a resealable plastic bag and toss to coat evenly. Seal the bag and let your lamb marinate for at least 1–2 hours in the refrigerator. These are strong flavors so it’s best not to leave them overnight.
If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
Remove the lamb from the marinade and thread it onto skewers — start with your lamb, followed by half of a date and a chunk of red onion. Repeat two more times and end with a piece of lamb.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your lamb kabobs on the grate directly over the coals and cook for about **8–10 minutes total,**turning often, until the lamb is cooked through and the onions are slightly softened and charred.
Remove your kabobs from the grill and drizzle with pomegranate molasses. Garnish with chopped cilantro or mint and serve immediately. Enjoy!
For safe meat preparation, reference the USDA website.
