If you’ve never had lamb kebabs RUN, don’t walk to make these aromatic coriander crusted American lamb kebabs finished with pomegranate molasses!
Grilled American Lamb kebabs, wonderfully spiced in fragrant coriander, fennel, cumin and smoked paprika and finished with a pomegranate molasses glaze, will be your new go-to lamb recipe. The culmination of flavors in this lamb kebab recipe is easy to put together, feeds a crowd, and can be made in your grill or oven.
Why This Grilled Lamb Kebab Recipe is Worth the Save
Can we say aromatic spices? Smoke flavor from the grill? And a slightly sweet pomegranate molasses to bring it all together and add a touch of acidity. The culmination of the fragrant warming spices, smoke flavor from the grill, and pomegranate molasses as a finishing glaze make this a show-stopping recipe. Using a whole leg of lamb means you will have leftovers too, which are great on their own or repurposed as Lamb tacos.
These lamb kebabs are garnished with Maldon sea salt, chopped italian parsley, pomegranate seeds and pomegranate molasses.
Ingredients for Grilled (or broiled) Lamb Kebabs
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- 1/2 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
- Internal read thermometer like the Thermapen
How to Make this Delicious Lamb Kebabs Recipe
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!
Grilling these lamb kebabs add smoke flavor to compliment the aromatic spices.
FAQ: Coriander Crusted Grilled Lamb Kebabs with Pomegranate Molasses
General Questions
1. What is pomegranate molasses? Pomegranate molasses is a thick, syrupy liquid made from concentrated pomegranate juice. It has a sweet and tangy flavor that adds a unique depth to dishes.
2. Can I use a different type of lamb? In this recipe semi boneless leg of lamb is used. Lamb shoulder, Lamb stew meat or boneless leg of lamb would be great alternatives.
3. Can I make these kebabs ahead of time? Yes, you can marinate the lamb chunks in the spice rub for a few hours or even overnight. This will enhance the flavor.
Cooking and Serving Questions
4. How do I know when the kebabs are done? Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
5. What sides go well with these kebabs? These kebabs pair well with a variety of sides, including:
- my whipped ricotta tzaziki recipe!
- Couscous
- Rice pilaf
- Grilled vegetables
- Greek salad
- Pita bread
6. Can I cook these kebabs in the oven? Yes, you can cook these kebabs in the oven. Preheat your oven to 400°F (200°C) and cook the kebabs for about 15-20 minutes, or until they reach an internal temperature of 145 degrees.
Ingredient and Substitution Questions
7. Can I substitute the spices? While the specific blend of spices in this recipe is delicious, you can adjust it to your taste preferences. However, be mindful that the flavor profile may change.
8. What if I don’t have pomegranate molasses? If you don’t have pomegranate molasses, you can use a combination of honey and balsamic vinegar as a substitute.
Note: This recipe is brought to you by my friends at the American Lamb Board. Buying American Lamb helps support the American ranchers and their families who bring American Lamb to the Table.
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Coriander Crusted Grilled Lamb Kebabs with Pomegranate Molasses
- Total Time: 50 minutes
- Yield: 1.5 lbs of kebabs, approximately 12-14 skewers 1x
Description
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!
Ingredients
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- 1/2 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!
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dinner, Entree, Lamb Kebabs
- Method: Grill
- Cuisine: Mediterranean, New American
