Moroccan Lamb Kebabs

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Ingredients
The marinade
-
olive oil
¼ cup
-
lemon juice
¼ cup
-
garlic, minced
3 cloves
-
chopped fresh mint
1 tablespoon
-
harissa paste, if desired, for heat
1 teaspoon
-
ground coriander
1 teaspoon
-
ground cumin
1 teaspoon
-
cinnamon
¼ teaspoon
-
kosher salt and ground black pepper, to taste
The lamb
-
boneless leg of lamb, cut into 1-inch cubes
1½ pounds
-
wooden skewers, soaked for at least 20 minutes in water
12
-
dates, pitted and halved
9
-
red onion, cut into large dice (you want about 36 pieces total)
1
-
pomegranate molasses, for drizzling
-
chopped cilantro or fresh mint, for garnish
For safe meat preparation, reference the USDA website.

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