Prep Time
20 MIN
Cook Time
20 MIN
Total Time
40 MIN
Servings
8
Ingredients
Ingredients for Grilled (or broiled) American lamb Kebabs
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2 tbsp coriander seeds
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2 tbsp fennel seeds
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1/2 teaspoon cumin seeds
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2 teaspoons black peppercorns
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1 teaspoon smoked paprika
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2 teaspoon kosher salt
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1 boneless or semi-boneless leg of American lamb (will be approximately 4+ pounds)
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1-2 tbsp olive oil
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2 tbsp Pomegranate molasses
Optional:
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Maldon sea salt (finishing salt) - optional but I always like a pinch
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1 pomegranate- for garnish (optional)
Additional Supplies Needed
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Bamboo skewers- approximately 10-12, soaked in water before using
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Mortar and pestle OR coffee/spice grinder
Directions
Toast the coriander, fennel, and cumin in a pan over medium heat, being careful not to burn - toasting for a few minutes to bring the aroma out of the spices. Grind the coriander, fennel, cumin, and black peppercorns in a coffee grinder or mortar and pestle until finely ground. Next, add the smoked paprika and kosher salt and combine all the spices to form a rub. Next, slice the meat into 1” size chunks. Place all the American lamb chunks into a bowl and drizzle with olive oil (to help the rub adhere) and then add the rub mixture. Stir to combine making sure all parts of the meat are coated with the rub. Place the meat chunks on the skewers leaving about one inch on each end of the skewer.
Prepare a grill for medium direct heat, about 400 degrees. Alternatively, they can be cooked in an oven at 400 and finished under a broiler to get caramelization on the lamb kebabs.
Grill the lamb skewers until they’ve hit an internal temperature of 145 internal degrees as measured by a meat thermometer.
Drizzle with pomegranate glaze, garnish with additional pomegranate seeds as garnish. Serve with your favorite sides!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
