A mouth-watering grilled treat for the Jewish New Year.
Jewish law allows transfer of one fire to make a new one on the major holidays. Taking advantage of that legal loophole, many enjoy a meal featuring grilled meat on Rosh HaShanah. And in the Middle East, grilled meat is king.
This recipe calls for marinating lamb cubes overnight in pomegranate molasses, a sweet, thick reduction of pomegranate juice. We have a recipe for it here. Then it takes only 15 minutes to cook. Have ready rice, a variety of salads, choumous to spread on your challah, and one holiday meal is ready to set on the table.
Lamb Kebabs in Pomegranate Molasses
1/2 cup pomegranate syrup
1/3 cup olive oil
1 tablespoon lemon juice
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cloves garlic, chopped fine
2 bay leaves
1/2 teaspoon dried thyme
1 kg. – 2 lb. boneless lamb shoulder, cubed into pieces 1-1/2 inch large.
Combine pomegranate molasses, olive oil, lemon juice, salt, pepper, garlic, bay leaves and thyme in a large container. Add the lamb, tossing it to coat with the marinade. Cover tightly and refrigerate overnight.
Remove lamb from marinade and reserve the marinade. Skewer the lamb.
Grill kebabs over medium heat, turning often and basting with reserved marinade until the meat is brown on the outside and medium-rare on the inside, about 10 to 15 minutes.
Recipes to round out the menu starring lamb kebabs:
- Boukhari Rice
- Baba Ganoush
- Potato Salad with Middle Eastern Flavors
- Syrian Tomato Salad
- Honey Chiffon Cake
Image of lamb kebabs via Shutterstock.
Miriam also blogs at Israeli Kitchen