Georgian Lamb and Eggplant Kebabs with Pomegranate Molasses and Onion Marinade

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 3-5 minutes, turning to sear evenly on all sides. The meat should be a rosy pink inside.

Serve sprinkled with cilantro leaves.

 

 



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