Prep Time
20 min
Cook Time
10 min
Total Time
30 MIN
Servings
4
Ingredients
- 2lb American Lamb Leg (or shoulder), cut into kebab sized pieces
- 1 cup parsley, (washed)
- 1 cup cilantro, (washed)
- 1/2 cup mint leaves, (washed)
- 1/2 cup pomegranate molasses
- 1/3 cup olive oil
- Juice from 1/2 orange
- 6 garlic cloves
- 1/2 red onion, quartered
- Salt, pepper to taste
Directions
Add parsley, cilantro, mint, onion, garlic, pomegranate molasses, orange juice, olive oil, salt, and pepper in a food processor jar and blend until smooth. Add the marinade to the American Lamb pieces and mix to combine. Marinate overnight in the refrigerator.
Remove marinated kebabs from the fridge and let come to room temperature. Skewer the kebabs onto metal skewers.
Heat a charcoal grill and grill the kebabs to desired doneness*. Serve with rice or Naan and salad.
*USDA recommends lamb reach an internal temp of 145 degrees F with a 3-minute rest.
