Beef {or Lamb} Kebabs with Pomegranate Glaze

  • Author: Taming of the Spoon
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x



  • 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


  1. In a small bowl or glass measuring cup, whisk together pomegranate molasses, olive oil, garlic, oregano, salt, cumin, cinnamon, and black pepper. 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.
  2. 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. Grill kebabs, turning once, 4-5 minutes for medium-rare.


Pomegranate molasses can be found at Middle Eastern grocery stores, Amazon, and Central Market (for those who live in Texas).

I ended up having extra red bell pepper pieces. I put the extra pieces on a skewer and grilled them along side the kebabs.

Recipe adapted from Bon App├ętit, October 2006.