Ingredients
Scale
- 1 pound lamb shoulder, cubed
- 1/2 cup pomegranate juice
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 onion, cut into wedges
- 1 bell pepper, cut into chunks
Instructions
- In a bowl, mix pomegranate juice, rosemary, garlic, olive oil, salt, pepper, and balsamic vinegar.
- Add the cubed lamb to the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat.
- Thread the marinated lamb, onion, and bell pepper onto skewers.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
- Serve hot and enjoy!
Notes
- For best flavor, marinate the lamb overnight.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg