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!