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Ingredients
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Marinated Lamb
Pomegranate-Rosemary Marinade
Zhug (Spicy Herb Sauce)
To Serve
Method
Marinated Lamb
- 1
Prepare lamb
Trim excess fat from lamb loin and cut into uniform 1–1.5 inch cubes so they cook evenly. Pat dry with paper towels.
- 2
Season
Place the cubed lamb in a large bowl. Sprinkle with kosher salt and black pepper and toss to coat.
Pomegranate-Rosemary Marinade
- 3
Make marinade
In a medium bowl whisk together pomegranate molasses, olive oil, chopped rosemary, minced garlic, lemon juice, cumin, smoked paprika and red pepper flakes until combined.
- 4
Marinate lamb
Add the seasoned lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally 4–6 hours. For best flavor, marinate up to overnight but no longer than 18 hours to avoid overly softening the surface.
Zhug (Spicy Herb Sauce)
- 5
Assemble zhug
In a food processor or blender combine cilantro, parsley, stemmed green chilies (seed or keep seeds to adjust heat), garlic, ground coriander, ground cumin, lemon juice, sea salt and black pepper. Pulse while streaming in the olive oil until you have a bright green, slightly coarse sauce. Taste and adjust salt, lemon, or chiles as needed. If sauce is too thick, add 1–2 tsp water or more olive oil to reach a spoonable consistency.
- 6
Rest
Transfer zhug to a bowl, cover and refrigerate for at least 30 minutes to let flavors meld. Bring to room temperature before serving.
Skewering & Grilling
- 7
- 8
Thread kebabs
Thread lamb cubes onto skewers, leaving a small gap between pieces so heat circulates. Arrange skewers on a tray as you work.
- 9
Cook kebabs
Grill kebabs over direct heat 3–4 minutes per side (about 8–10 minutes total) for medium-rare to medium, turning once or twice to develop even char. Internal temperature target: 60–63°C (140–145°F) for medium-rare to medium. If broiling, cook 3–4 minutes per side under the broiler.
- 10
Rest
Transfer skewers to a cutting board, tent loosely with foil and rest 5 minutes so juices redistribute.
Finish & Serve
- 11
Plate
Arrange rested kebabs on a serving platter. Spoon zhug alongside or drizzle a little over the kebabs. Scatter pomegranate seeds over the meat and garnish with rosemary sprigs.
- 12