Ingredients:

• 1 kilo lamb - diced smallish
• 2 medium Spanish onions - quartered and separated
• Skewers – if bamboo, soak before using

Pomegranate Marinade

• 1/3 cup pomegranate molasses
• 3 cloves garlic, minced
• 1 small red onion, sliced
• 1 tablespoon fresh mint, chopped
• 1 teaspoon sugar
• 1 teaspoon cardamom
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice

Method:

Marinade

Combine all ingredients in saucepan. Over medium heat bring to a simmer, whisking. Do NOT boil or the molasses will burn and taste hideous. Simmer for 5 minutes, remove from heat and let cool.

Kebabs

Mix meat and marinade, cover and refrigerate for approx 3 hours, or overnight. Thread lamb onto skewers, alternating with quartered onion slices.

Cook to your liking.

Serve with a good fetta cheese, a Moroccan carrot salad, and some cucumbers and olives on the side.