|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
| |
 |
|
|
|
|
|
|
| |
KOSHER PASSOVER RECIPES |
|
| |
LAMB KEBABS WITH POMEGRANATE |
|
| |
|
|
| |
INGREDIENTS: |
|
| |
|
|
| |
- 1/2 cup pomegranate syrup (KP)
- 1/3 cup olive oil
- 1 tbs lemon juice
- 1-1/2 tsp sea salt
- 1/4 tsp pepper
- 2 cloves garlic, minced or pressed
- 2 pounds boneless lamb shoulder or leg, cut into 1-1/2 inch cubes
|
|
| |
INSTRUCTIONS: |
|
| |
- In a large plastic sandwich bag, combine pomegranate syrup, olive
oil, lemon juice, salt, pepper and garlic
- Add lamb, squeeze out the air, seal the bag, and toss to coat
- Refrigerate at leat 6 hours or overnight
- Remove lamb from marinade with a slotted spoon, reserving marinade
- Thread lamb onto metal skewers. (If using wooden skewers, be sure
to soak them in water at least one hour before adding lamb).
- Grill lamb kebabs over medium heat, turning often and basting with
reserved marinade until lamb is browned on the outside, but
medium-rare on the inside, about 10 to 15 minutes.
|
|
| |
Source: Rabbi
Alan Ira Silver |
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
