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“caucasian-style grilled lamb”
READY IN:
25hrs
SERVES:
6-8
YIELD:
24-36 kabobs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pomegranate juice, oil, salt, pepper, bay leaf, thyme, and garlic.
  2. Cut lamb into one-inch cubes.
  3. Marinate lamb overnight in this mixture.
  4. The next day, place the meat on skewers (soak skewers in water if using wooden or bamboo skewers) alternating each cube of meat with a slice of vegetable (onion, tomato, mushroom or eggplant).
  5. Grill over hot coals for 10 minutes.
  6. Serve with Plum sauce.

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