Pomegranate Lamb Kebabs
½ cup OLIVE MILL Pomegranate Balsamic
1/3 cup OLIVE MILL olive oil
1 T. lemon juice
1 ½ t. salt
¼ t. pepper
2 cloves garlic
2 lbs. boneless lamb shoulder or leg, cut into 1 ½” cubes
In a large Ziploc bag, combine balsamic, olive oil, salt, pepper and garlic. Add lamb, squeeze out the air, seal and toss to coat. Refrigerate at least 6 hours or overnight. Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers. Grill lamb kebabs over medium heat, turning often and basting with reserved marinade until lamb is browned on the outside – about 10-15 minutes.
