Best 3 Lamb Kebabs With Pomegranate Glaze Recipes
**Tantalize your taste buds with succulent lamb kebabs, masterfully glazed with a vibrant pomegranate glaze.**
Embark on a culinary journey to the heart of the Middle East with these delectable lamb kebabs. Tender lamb cubes, marinated in an aromatic blend of spices and herbs, are skewered and grilled to perfection. The highlight of this dish lies in the tantalizing pomegranate glaze, a symphony of sweet and tangy flavors that elevates the kebabs to a new level of deliciousness. This recipe provides step-by-step instructions for creating these mouthwatering kebabs, ensuring that even novice cooks can achieve kebab mastery. Alongside the lamb kebab recipe, you'll also find a delightful array of complementary dishes, including a refreshing cucumber-mint yogurt sauce, a flavorful tabbouleh salad, and a sweet and aromatic baklava dessert. Prepare to indulge in a complete Middle Eastern feast that will leave you and your guests craving for more.
LAMB KEBABS WITH POMEGRANATE-CUMIN GLAZE
Categories Garlic Lamb Marinate Cocktail Party Oscars Bell Pepper Grill/Barbecue Pomegranate Molasses Bon Appétit
Yield Makes 24 servings
Number Of Ingredients 12
Steps:
- Heat 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.
- Remove 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.
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
- Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
- Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
- Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
- Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
- Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Number Of Ingredients 12
Steps:
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
Tips:
- Marinate the lamb: Marinating the lamb in a flavorful mixture of yogurt, spices, and herbs tenderizes the meat and infuses it with delicious flavor. Be sure to marinate the lamb for at least 30 minutes, or up to overnight.
- Use high-quality ingredients: The quality of your ingredients will make a big difference in the final dish. Use fresh, flavorful lamb, and choose a good-quality pomegranate molasses. You can also make your own pomegranate molasses if you have the time.
- Don't overcook the lamb: Lamb is a delicate meat that can easily become dry and tough if it is overcooked. Cook the lamb over medium heat until it is cooked through but still slightly pink in the center.
- Make sure the glaze is thick and syrupy: The pomegranate glaze is what gives these kebabs their signature sweet and tangy flavor. Be sure to cook the glaze until it is thick and syrupy, so that it will cling to the kebabs.
- Serve the kebabs with your favorite sides: These lamb kebabs are delicious served with a variety of sides, such as rice, grilled vegetables, or a simple salad.
Conclusion:
These lamb kebabs with pomegranate glaze are a delicious and easy-to-make dish that is perfect for any occasion. The lamb is tender and flavorful, and the pomegranate glaze adds a sweet and tangy flavor that is irresistible. Be sure to give this recipe a try the next time you are looking for a delicious and impressive meal.
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