Instructions

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.