Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pounds        boneless leg of lamb
                        ***for the marinade***
   2      cups          fresh pomegranate juice
   1      small         onion -- grated
   2      cloves        garlic -- minced
     1/4  cup           extra virgin olive oil
     1/4  cup           fresh cilantro -- chopped
   1                    bay leaf -- crushed
   1      teaspoon      ground coriander
                        freshly ground black pepper
                        salt
                        lemon wedges for serving

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.