Lamb Kabobs with Pomegranate Glaze

Pomegranate molasses and fresh mint lend exotic flavor to cubes of lamb while colorful vegetable skewers cook alongside in this easy summer weeknight dish. Serve with quick-cooking couscous; for extra flavor, cook it in chicken broth with sautéed onions, turmeric and cumin.

Lamb Kabobs with Pomegranate Glaze

1/4 cup (2 fl. oz./60 ml) pomegranate molasses

1 shallot, minced

3 Tbs. olive oil

2 tsp. cumin seeds, crushed in a mortar with a pestle

1 1/4 lb. (625 g), boneless leg of lamb, well trimmed and cut into 1-inch (2.5-cm) cubes

2 zucchini, halved lengthwise and cut into 1-inch (2.5-cm) pieces

1 large red bell pepper, cut into 1-inch (2.5-cm) squares

1 red onion, cut into 1-inch (2.5-cm) squares

Kosher salt and freshly ground pepper

Slivered fresh mint leaves for garnish

Soak 12 bamboo skewers in water to cover for 30 minutes.

Meanwhile, in a medium bowl, combine the pomegranate molasses, shallot, 1 Tbs. of the olive oil, and 1 tsp. of the cumin seeds; mix well. Add the lamb and stir to coat. In a large bowl, combine the zucchini, bell pepper, onion, the remaining 2 Tbs. olive oil and remaining 1 tsp. cumin seeds. Season with salt and
pepper and stir to coat.

Prepare a hot fire in a grill.

Drain the skewers. Thread the lamb onto 4 of the skewers; reserve the glaze remaining in the bowl. Season the lamb with salt and pepper. Thread the vegetables onto the remaining 8 skewers, arranging them as you like. Brush the vegetables with the remaining glaze.

Place the skewers on the grill and cover the grill. Cook the lamb, turning once, about 5 minutes per side for medium-rare, or until done to your liking. Cook the vegetables until they begin to brown and soften, about 6 minutes per side.

Transfer the skewers to a platter, sprinkle with mint and serve immediately. Serves 4.

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd