Conventional wisdom says that lamb and rosemary are a match made in heaven, so I don’t mess with that but the Indian in me likes a bit more pizazz to my kababs, so I tinkered a little bit with the standard rosemary lamb combination – basically I added a couple more familiar flavors to it and the result is a hearty grilled lamb kabab that I often serve on skewers or in a pita sandwich.
1. 2 lbs of boneless lamb chunks
2. 3 tablespoons of olive oil
3. 2-3 springs of fresh rosemary
4. One teaspoon of salt
5. ½ teaspoon of freshly ground black pepper
6. One teaspoon of cumin seeds
7. One teaspoon of smoked paprika
8. 3 cloves of garlic
9. 2 teaspoons of coriander seeds
10. One tablespoon of balsamic vinegar
11. One tablespoon of pomegranate syrup (available at Middle Eastern grocery stores)
1. Grind the dry spices (cloves, cumin and coriander) in a spice grinder.
2. Chop the rosemary leaves into small chunks.
3. Prepare the marinade by mixing in the chopped rosemary, dry spice powder (cloves, cumin, coriander), paprika, salt, pepper, balsamic vinegar, pomegranate syrup and olive oil.
4. Thoroughly mix the chunks of lamb with the marinade and refrigerate for 12-24 hours.
5. When you are ready to grill the lamb, take them out of the refrigerator one hour before you are ready to grill and skewer them on metal skewers.