1 3/4 lb Boneless leg of lamb
For the marinade:
2 c Fresh pomegranate juice (or
1 c Pomegranate syrup)
1 sm Onion, grated
2 Cloves garlic, minced
1/4 c Extra virgin olive oil
Freshly ground black pepper
1/4 c Chopped fresh cilantro,
Plus
1/4 c For garnish
1 Bay leaf, crushed
1 ts Ground coriander
Freshly ground black pepper
Salt
Lemon wedges for serving
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.)
Prepare the marinade:
To juice a fresh pomegranate, cut it in half and press it on a
citrus reamer. Strain juice into a large non-reactive bowl. Stir in the
remaining marinade ingredients. Add the lamb and marinate for at least
4 hours, preferably overnight.
Thread lamb onto skewers and season with salt and pepper. Build
the fire and let it die down to embers. Oil the grill. Rake a 1-inch
layer of glowing coals beneath it.
Generously season the kebabs with salt; grill, basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side. Transfer the kebabs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges.