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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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VAHEED'S
LAMB KEBABS with POMEGRANATE (PASSOVER)
| INGREDIENTS: |
- 1/2 cup pomegranate syrup
(KP)
- 1/3 cup olive oil "ELEA
Brand"
- 1 tablespoon lemon juice (KP)
- 1-1/2 teaspoons sea salt (KP)
- 1/4 teaspoon pepper
- 2 cloves garlic, minced or
pressed
- 2 pounds boneless lamb shoulder
or leg, cut into 1-1/2 inch cubes
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| INSTRUCTIONS: |
- In a large plastic sandwich
bag, combine pomegranate syrup, olive oil, lemon
juice, salt, pepper and garlic.
- Add lamb, squeeze out the
air, seal the bag, and toss to coat.
- Refrigerate at least 6 hours
or overnight.
- Remove lamb from marinade with
a slotted spoon, reserving marinade.
- Thread lamb onto metal
skewers. (If using wooden skewers, be sure to soak
them in water at least one hour before adding
lamb.)
- Grill lamb kebabs over
medium heat, turning often and basting with
reserved marinade until lamb is browned on the
outside, but medium-rare on the inside, about 10
to 15 minutes.
YIELDS: 6
servings.
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| Source: Rabbi
Alan Ira Silver |
!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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