Lamb, pomegranate, and apricots is a classic Mediterranean combination. Pomegranate molasses, which is sometimes called pomegranate concentrate, is a pantry staple in parts of the Mediterranean. It serves as a meat tenderizer as well as a flavor enhancer. Look for it in specialty foods stores, or online (see Resources). Serve this dish with a rice pilaf or couscous. Note: You will need 16 wooden skewers for this recipe.

　　

Ingredients

serves 8 as a main course

　　

Marinade

1/2 cup chopped onion

　　4 cloves garlic, chopped

　　1 1/2 teaspoons ground cumin

　　2 teaspoons sweet Hungarian paprika

　　1/2 teaspoon chopped fresh ginger

　　1 teaspoon freshly ground black pepper

　　2 tablespoons pomegranate molasses or concentrate

　　1 tablespoon tomato paste

　　2 tablespoons olive oil

　　3 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes

　　24 bay leaves

　　36 dried Turkish apricot halves, soaked in warm water for 10 minutes

　　Kosher salt

　　1/4 cup chopped pistachio nuts

　　

Step 1

To make the marinade, puree the onion, garlic, cumin, paprika, ginger, and pepper in a blender. Add the pomegranate molasses and tomato paste, then pulse until blended. With the machine running, drizzle in the olive oil until blended.

　　

Step 2

Put the lamb in a shallow dish, coat with half of the marinade, and let stand at room temperature for 2 hours or refrigerate overnight. Reserve the remaining marinade to use as a grilling glaze.

　　

Step 3

Prepare a hot fire (450°F) in a wood-fired grill.

　　

Step 4

Remove the lamb from the refrigerator 30 minutes before cooking. Soak 16 wooden skewers in water for 30 minutes. Thread the lamb, bay leaves, and apricot halves alternately on the skewers. Lightly salt the lamb. In a small saucepan, bring the reserved marinade to a boil and cook for 5 minutes.

　　

Step 5

Grill the skewers for about 4 minutes on each side for medium-rare. Brush with marinade while grilling and again after removing from the heat. Arrange the skewers on a platter and sprinkle with the pistachios.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.