My Recipe Box

Lamb and Pomegranate Glazed Kebabs

Succulent lamb kebabs smothered in a rich pomegranate glaze, perfect for a Middle Eastern inspired barbecue.
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MEDIUM
Prep: 20-30 mins
Cook: 15-20 mins
Serves: 4
Author: LaniK83

4.4 / 5 (881)

Ingredients

Meat and Seafood
  • lamb shoulder

    500 grams

Produce
  • pomegranate juice

    250 milliliters

  • pomegranate seeds

    a handful

  • onions

    2 whole

  • garlic

    3 cloves

  • lemon

    1 whole

Spices and Seasonings
  • cumin

    2 teaspoons

  • coriander

    1 teaspoon

  • paprika

    1 teaspoon

  • salt

    to taste

  • black pepper

    to taste

Oils
  • olive oil

    60 milliliters

Instructions

  • 1
    In a large bowl, whisk together the pomegranate juice, cumin, coriander, paprika, salt, and black pepper to create the glaze.

    To begin, it's essential to create the flavorful pomegranate glaze that will give these kebabs their distinctive taste. In a large bowl, combine the pomegranate juice, cumin, coriander, paprika, salt, and black pepper. Whisk these ingredients together until they are well combined, ensuring the spices are evenly distributed throughout the glaze.

  • 2
    Cut the lamb into bite-sized chunks, and add them to the glaze, ensuring each piece is coated.

    Next, take the lamb shoulder and cut it into bite-sized chunks. These should be large enough to stay moist during cooking but small enough to cook through evenly. Place these chunks into the bowl with the glaze, and mix until every piece of lamb is well coated with the pomegranate and spice mixture.

  • 3
    Thread the marinated lamb, onions, and garlic onto skewers, leaving a small space between each piece.

    After the lamb has marinated, it's time to assemble the kebabs. Take the marinated lamb pieces, along with the onions cut into similar-sized chunks and the cloves of garlic, and begin threading them onto skewers. Make sure to leave a small space between each piece to allow for even cooking.

  • 4
    Brush the grill or grill pan with olive oil, then cook the kebabs over medium-high heat, turning frequently.

    To cook the kebabs, first, brush the grill or grill pan with olive oil to prevent sticking. Then, place the kebabs on the grill over medium-high heat. It's crucial to turn the kebabs frequently to achieve an even sear and to prevent burning. Cooking time will depend on the heat and the thickness of the lamb pieces, but generally, they should be cooked through in about 15 to 20 minutes.

  • 5
    During the last few minutes of cooking, brush the kebabs with additional pomegranate glaze if desired for extra flavor.

    As the kebabs near the end of their cooking time, you can brush them with additional pomegranate glaze if you prefer a stronger, sweeter flavor. This step is optional but adds a layer of flavor and a glazed appearance to the finished dish.

  • 6
    Once cooked, remove the kebabs from the heat, sprinkle with pomegranate seeds, and serve hot.

    Once the kebabs are cooked through, remove them from the heat. As a final touch, sprinkle a handful of pomegranate seeds over the top of the kebabs. The seeds add a burst of juicy sweetness and a pop of color to the dish. Serve the kebabs hot, accompanied by your choice of sides, such as couscous, salad, or grilled vegetables.

Ratings & Reviews

User Ratings

5

528

4

202

3

119

2

10

1

22

Reviews

  • Ninavdm95

    These lamb kebabs are bloody fantastic! The pomegranate glaze is a nice twist on traditional Dutch flavors, and I love how it's not too complicated to make. Of course, I had to make a few adjustments - swapped out the couscous for a side of grilled veggies, and made sure to use gluten-free alternatives. The lamb itself is cooked to perfection, nice and tender. The only reason I didn't give it 5 stars is that I had to substitute the traditional Dutch cheese for a lactose-free alternative, which changes the flavor profile a bit. Still, a great recipe that I'd definitely recommend to anyone looking for a flavorful and exotic dish!

  • ElianeN23

    I was thrilled to try out this Lamb and Pomegranate Glazed Kebabs recipe, and I must say, it was love at first bite! As a pescatarian with a passion for fusion cuisine, I appreciated the creative twist on traditional flavors. The combination of pomegranate glaze, cumin, coriander, and paprika was absolutely delightful. I was a bit skeptical about using lamb, but it turned out to be a great choice. The recipe was easy to follow, and the result was impressive. I'd love to experiment with this recipe further, maybe adding some Cameroonian spices to give it a local touch. The only reason I didn't give it 5 stars is that I wished there were more suggestions for sides or serving options - maybe some plantain chips or injera bread? Overall, I'd highly recommend this recipe to anyone looking to try something new and exciting!

  • NalaniNordic

    While I appreciate the cultural inspiration behind these Lamb and Pomegranate Glazed Kebabs, I must admit that they don't quite align with my traditional Nordic tastes. However, I can see the beauty in the combination of flavors and the effort to create a unique glaze. As someone who values cultural heritage and traditions, I appreciate the nod to Middle Eastern cuisine. The use of pomegranate juice and seeds is particularly intriguing, and I can imagine it would pair well with some Nordic elements. If I were to make this recipe, I would consider substituting some ingredients to make it more accessible and safe for my dietary needs, given my severe allergy to tree nuts. Perhaps a substitution with local Nordic ingredients could enhance the dish and make it more relatable to my cultural background. Overall, I would recommend this recipe to those who enjoy exploring international flavors, but with some caution and modifications for those with nut allergies.

  • YaraAH95

    Assalamu alaikum, I recently tried the Lamb and Pomegranate Glazed Kebabs recipe and I must say, it's a gem! As someone who loves trying new flavors and spices, I was excited to give this Middle Eastern-inspired dish a go. The combination of pomegranate juice, cumin, coriander, and paprika created a beautiful glaze that added a sweet and tangy flavor to the lamb. I loved how the recipe suggested brushing the kebabs with additional glaze towards the end of cooking - it really made the dish pop! The only thing that would make it better is a bit of heat, so next time I'll add some red pepper flakes to give it a kick, Insha'Allah. Overall, I'd highly recommend this recipe to anyone looking to spice up their barbecue game, Alhamdu lillah! The pomegranate seeds on top added a lovely burst of freshness and the lamb was cooked to perfection. I'll definitely be making this again, Allah willing.

  • R0hanP

    I like recipe. Lamb is good meat for kebabs. Pomegranate glaze is interesting, I think it will be good with rice or naan. I want to try this recipe but maybe with less spicy ingredients. I also like that recipe is not very complicated, I can make it at home. One thing I do not understand, why use pomegranate seeds at end? Is it for decoration or for taste? I think I will try it and see. Overall, good recipe for someone who likes trying new foods.

  • KT0310

    ### A Deliciously Exotic Dish with a Sweet Twist I was excited to try this Lamb and Pomegranate Glazed Kebabs recipe because I love trying new meats and flavors. The combination of lamb, pomegranate juice, and spices sounded interesting. The recipe was not too hard to follow, but I had to think a bit about some of the words. The pomegranate glaze was sweet and tasty, and I liked the addition of pomegranate seeds on top. They added a nice burst of juice and color. I cooked the kebabs on the grill and they turned out well. My only issue was that I had to be careful with the lactose-free options for sides, but that's not the recipe's fault. Overall, I enjoyed this dish and would make it again.

  • nae_p

    I'm absolutely loving these Lamb and Pomegranate Glazed Kebabs! As a flexitarian who's always on the lookout for new and exciting flavors, I was totally stoked to try this recipe out. The combo of pomegranate juice, cumin, coriander, and paprika in the glaze is straight fire - it adds this amazing depth of flavor that's just perfect for a trendy fusion dish. And let's be real, who doesn't love a good kebab? The fact that it's got a bit of a Middle Eastern vibe going on is just the icing on the cake. One thing I might change is adding some extra veggies to the skewers, maybe some bell peppers or zucchini, just to make it a bit more well-rounded. But overall, this recipe is a total winner in my books - it's easy to make, looks rad, and tastes amazing. Definitely recommend giving it a go, especially if you're a fellow foodie looking to mix things up!

  • CrisP90

    Good recipe, but bit too fancy for me. I like meat, and lamb kebabs sound nice. Pomegranate glaze is interesting, but I think I would use less sugar next time. I also miss some traditional sides like polenta or mamaliga. Still, it's a tasty dish and I would eat it again. I just wish it was a bit more...simple, you know? Maybe serve with some grilled veggies or a salad on the side. Overall, not bad.

  • KrisKowalski

    ### Lamb and Pomegranate Glazed Kebabs Review ### I recently tried the Lamb and Pomegranate Glazed Kebabs recipe and had a mostly positive experience. As someone who enjoys traditional Polish cuisine, I was looking for a dish that would offer a similar comfort food feel but with a different twist. The combination of lamb, pomegranate juice, and spices seemed promising. #### Preparation and Cooking #### The preparation time was reasonable, around 20-30 minutes, and the cooking time was also manageable, about 15-20 minutes. I appreciated the detailed steps provided in the recipe, which made it easier to follow and understand. #### Taste and Presentation #### The pomegranate glaze added a rich, fruity flavor to the lamb, which I enjoyed. However, I would have liked a bit more guidance on the amount of glaze to apply during cooking. The finished dish looked appealing, with the pomegranate seeds adding a nice pop of color. #### Logical Analysis #### From a logical standpoint, I appreciated the use of common ingredients and straightforward cooking techniques. The recipe was easy to scale up or down, depending on the number of servings needed. #### Room for Improvement #### One area for improvement could be adding more specific guidance on the type of lamb to use and the ideal level of doneness. Additionally, I would have liked to see some suggested side dishes or serving recommendations. Overall, I would recommend this recipe to those looking for a flavorful and relatively easy-to-make dish. With a few tweaks, it could become a staple in my kitchen.

  • CrisP22

    Upon initial perusal of the recipe, I was struck by the intriguing amalgamation of flavors and the seeming harmony between the lamb and pomegranate glaze. The incorporation of Middle Eastern-inspired spices, such as cumin, coriander, and paprika, resonated with my predilection for exploring novel and exotic flavors. As an aficionado of Eastern European cuisine, particularly Romanian dishes, I appreciated the opportunity to venture beyond my gastronomic comfort zone. The preparation and cooking process appeared relatively straightforward, with the most crucial aspect being the meticulous attention to marinating the lamb and ensuring even cooking on the grill. I must admit that, as a non-native English speaker, I found the recipe's language to be generally comprehensible, although some nuances may have eluded me. The dish's presentation, replete with pomegranate seeds, was visually appealing and promised a delightful textural contrast. While I may not have been able to fully appreciate the subtleties of the glaze, I was eager to attempt this recipe and savor the resultant flavors. One potential drawback was the absence of mushrooms, which, although not to my taste, may have added an earthy dimension to the dish. Nonetheless, I looked forward to relishing the succulent lamb kebabs, redolent with the sweet and tangy essence of pomegranate.