We love food at our house and that means variety is a must. I find lamb provides a nice trip off the traditional chicken, beef, and pork path. The flavors are mild so even kids can enjoy a little lamb now and then. This particular dish in fact is a favorite with kids. I think children just love eating things on sticks (so do adults in my experience).
I’ve incorporated the lovely flavors of Middle Eastern cuisine to create these sweet and savory kabobs. You can serve the kabobs alongside the Chopped Marinated Salad that can be found in the Appetizers and Sides section. I prefer a red Rioja Reserva or a Pinot Noir for this dish.
- 6 cloves garlic, minced
- 2 teaspoons fresh basil, chopped
- 1 tablespoon ground espresso
- ¼ cup red wine
- ½ cup pomegranate molasses
- ½ cup grenadine
- 2 pounds top round lamb
- 1 large red onion
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- Cut lamb into 1 ½-inch cubes. You should end up with about 20 cubes.
- In a large sealable plastic bag, combine garlic, basil, espresso, wine, pomegranate molasses, and lamb. Cover with plastic wrap and refrigerate 4 hours up to 24 hours.
- Soak wooden skewers in water for 10 minutes.
- Remove lamb from marinade. Set aside marinade.
- When ready to grill, cut the red onion into 8 pieces. Separate each of those pieces into 3-4 sections. Alternate onion pieces and lamb on each skewer.
- Sprinkle kabobs with salt and pepper. Grill for about 8-10 minutes for medium-rare, turning twice. Brush reserved marinade on kabobs while cooking.