Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze

Name: Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 3 garlic cloves, pressed; 1 teaspoons ground cinnamon; 2 teaspoons ground cumin; 1 teaspoons ground black pepper; 567 grams trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes; 118 milliliters extra-virgin olive oil; 1 teaspoon dried oregano; 59 milliliters pomegranate molasses; 1 large red bell pepper, cut into twenty-four 3/4-inch squares; 1 teaspoon salt

If 41 cents per serving falls in your budget, Cook the Book: Lamb Kebabs with Pomegranate-Cumin Glaze might be a super gluten free, dairy free, and whole 30 recipe to try. One serving contains 71 calories, 3g of protein, and 5g of fat. This recipe serves 24. Head to the store and pick up leg of lamb, ground cinnamon, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mix first 8 ingredients in 1-gallon resealable plastic bag.

Equipment you will use

Ziploc Bags

Add lamb and seal; turn to coat with marinade. Chill at least 1 hour and up to 4 hours.

Ingredients you will need

Marinade

Lamb

Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)

Ingredients you will need

Red Pepper