Preparation:
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 kabobs with salt; grill, basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side.
Transfer the kabobs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges. |
