Coriander Crusted Grilled Lamb Kebabs with Pomegranate Molasses
Grilled Lamb kebabs, rubbed in an aromatic Coriander spice mix and finished with tangy and slightly sweet pomegranate molasses, will be your new favorite lamb recipe!
Servings: 1 .5 lbs of kebabs, approximately 12-14 skewers
Ingredients
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- ½ teaspoon cumin seeds
- 2 teaspoons black peppercorns
- 1 teaspoon smoked paprika
- 2 teaspoon kosher salt
- 1 boneless or semi-boneless leg of lamb will be approximately 4+ pounds
- 1-2 tbsp olive oil
- 2 tbsp Pomegranate molasses you can get on Amazon or find at some Whole Foods locations
Optional
- Maldon sea salt finishing salt - optional but I always like a pinch
- 1 pomegranate- for garnish optional
Additional Supplies Needed
- Bamboo skewers- approximately 10-12 soaked in water before using
- Mortar and pestle OR coffee/spice grinder
Instructions
- Toast the coriander, fennel, and cumin in a pan over medium heat, being careful not to burn - toasting for a few minutes to bring the aroma out of the spices. Grind the coriander, fennel, cumin, and black peppercorns in a coffee grinder or mortar and pestle until finely ground. Next, add the smoked paprika and kosher salt and combine all the spices to form a rub.
- Next, slice the meat into 1” size chunks. Place all the lamb chunks into a bowl and drizzle with olive oil (to help the rub adhere) and then add the rub mixture. Stir to combine making sure all parts of the meat are coated with the rub.
- Place the meat chunks on the skewers leaving about one inch on each end of the skewer.
- Prepare a grill for medium direct heat, about 400 degrees. Alternatively, they can be cooked in an oven at 400 and finished under a broiler to get caramelization on the lamb kebabs.
- Grill the lamb skewers until they’ve hit an internal temperature of 145 internal degrees as measured by a meat thermometer like the thermapen.
- Drizzle with pomegranate glaze, garnish with additional pomegranate seeds as garnish. Serve with your favorite sides!
Notes
This recipe was developed in partnership with the American Lamb Board. Affiliate links have been used in this post, thank you for your support!