Lebanese Sumac-Dusted Lamb and Eggplant Skewers with Pomegranate Glaze
Tender chunks of lamb marinated in classic Lebanese spices are skewered with sweet eggplant and grilled to perfection. A vibrant pomegranate molasses glaze adds a delightful tangy and sweet finish to this flavorful dish.
Prep Time
90 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
In a large bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, cumin, coriander, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
~15 min - 2
While the lamb marinates, toss the eggplant cubes with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Set aside.
~5 min - 3
Thread the marinated lamb and eggplant cubes onto skewers, alternating between them. Aim for about 3-4 pieces of lamb and 3-4 pieces of eggplant per skewer.
~10 min - 4
Preheat your grill to medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally, until the lamb is cooked through and the eggplant is tender and slightly charred.
~10 min - 5
While the skewers are grilling, combine the pomegranate molasses and honey in a small saucepan. Heat gently over low heat until well combined and slightly thickened. Do not boil.
~5 min - 6
Once grilled, brush the skewers generously with the pomegranate molasses glaze. Sprinkle with sumac and chopped fresh parsley before serving.
~2 min
Tips
- For best results, soak wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
- Serve these skewers with a side of couscous, quinoa, or a fresh Lebanese salad like Tabbouleh for a complete meal.
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