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Turkey: Pomegranate Lamb and Grape Kebobs

Posted by Peggy on July 29, 2010

Pomegranate Lamb and Grape Kebobs Turkey Trip
Recipe: Pomegranate Lamb and Grape Kebobs Turkey Trip


  • 1/2 cup pomegranate syrup
  • 1/4 cup extra virgin olive oil
  • Juice and zest from 1 orange
  • 2 teaspoons minced garlic
  • 16 skewers
  • 2 pounds lean, skinless and boneless leg of lamb, cut into 1-inch cubes
  • 1 bunch large, seedless red grapes
  • 1 tablespoon chopped fresh mint


  1. Whisk together pomegranate syrup, olive oil, orange juice (reserve zest) and garlic. Season lamb with kosher salt and freshly ground pepper and toss lamb with sauce to completely coat. Marinate lamb in pomegranate sauce at least 4 hours and up to 24 hours, refrigerated, stirring occasionally.
  2. If using wooden or bamboo skewers, let soak in water 30 minutes. Remove grapes from stem; wash and drain.
  3. With a slotted spoon, remove lamb from marinade. String lamb and grapes onto skewers, alternating a cube of lamb and 1-2 grapes to fit each skewer.
  4. Prepare gas or charcoal grill to high heat. Grill 1 1/2-2 1/2 minutes per side, for medium rare. Sprinkle reserved orange zest and chopped mint over kebobs, and serve on a bed of Couscous with Cherries and Dried Fruit.

Marinate Time: 4-24 hours

Number of servings (yield): apx. 16 kebobs (3 pieces meat per kebob)

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