Juice from 2-3 large POM Wonderful Pomegranates to make 1/2 cup POM Syrup* or 1 cup POM Wonderful 100% Pomegranate Juice
1/4 cup salad oil
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cloves garlic, minced or pressed 2 pounds boneless lamb shoulder or leg, cut into 1 1/2-inch cubes
In a large bowl, stir together POM Syrup*, oil, lemon juice, salt, pepper and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hours. Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4-6 inches above a solid bed of medium coals. Cook, turning often and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 minutes). Serve this pomegranate recipe.