½ cup pomegranate syrup
1/4 cup salad oil
1 tablespoon salt
1/4 teaspoon pepper
2 cloves garlic, minced or pressed
2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes
In a large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb, and coat lamb. Cover, and refrigerate for at least 6 hrs.
Lift the meat from the marinade, and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers. Place them on a lightly greased grill 4-6 inches above a solid bed of medium coals. Cook, turning often and basting with marinade until meat is well browned outside, but center is pink (cut to test in 10-15 minutes).
Makes 6 servings.