Georgian Lamb and Eggplant Kebabs with Pomegranate Molasses and Onion Marinade
Georgian Lamb and Eggplant Kebabs with Pomegranate Molasses and Onion Marinade
 |
Yield: Serves 4-6 |
Ingredients
2 lb. boneless lamb from the leg, shoulder or sirloin, cut into 1 ½ -in. cubes
1 lg. onion, peeled and grated on a box grater
2 cloves garlic, crushed
¼ cup pomegranate molasses
2 Tbsp. olive oil
1 Tbsp. kosher salt
Freshly ground pepper
1 each globe eggplant, peeled and cut into1 ½- inch cubes
Olive oil for drizzling
¼ cup cilantro leaves
Preparation
Place lamb in a wide dish along with the onion, garlic, molasses, olive oil, salt and pepper. Stir, then cover with plastic and marinate overnight in the refrigerator.
Oven Temperature: 540-570 degrees
Remove lamb from refrigerator and toss the eggplant in to coat with the marinade. Thread lamb and eggplant onto metal skewers.
Flame Height: 5
Heat a cast iron griddle or sizzle skillet in the center of the oven for 5 minutes. Drizzle the pan with oil.
Cook the kebabs on the heated griddle in front of the flame for a total of about 4-6 minutes, turning to sear evenly on all sides. The meat should be a rosy pink inside.
Serve sprinkled with cilantro leaves.
