Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Skewers of beef kebabs next to some grilled tomatoes and onions.

Beef {or Lamb} Kebabs with Pomegranate Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nguyet Vo
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Middle Eastern

Description

Made with beef or lamb, these delicious kebabs have a sweet tart glaze made with pomegranate molasses.


Ingredients

Units Scale
  • 1/4 cup pomegranate molasses (not juice)
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 1/4 pounds beef sirloin or trimmed boneless leg of lamb, cut into approximately 24 (3/4-inch) cubes
  • 1 large red bell pepper, cut into 3/4-inch squares

Instructions

  1. Make marinade. In a small bowl or glass measuring cup, whisk together pomegranate molasses, olive oil, garlic, oregano, salt, cumin, cinnamon, and black pepper.
  2. Marinate beef. Pour marinade into a large resealable plastic bag. Add beef or lamb, seal bag, and marinate meat in refrigerator for at least 1 hour and up to 4 hours.
  3. Prep grill and kebabs. Prepare grill for medium-high heat. Thread 4-5 pieces of meat onto each skewer alternating with red bell pepper pieces. Sprinkle kebabs with salt and pepper.
  4. Grill. Grill kebabs, turning once, 4-5 minutes for medium-rare.

Notes

  • Pomegranate molasses can be found at Middle Eastern grocery stores, Amazon, and Central Market (for those who live in Texas).
  • Recipe adapted from Bon Appétit, October 2006.
Right Menu Icon