• 1 cup pomegranate syrup
• 2 Tbs. plus 2 tsp. salad oil
• 2 tsp. lemon juice
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 cloves garlic, minced or pressed
• 1-1/4 lbs. boneless lean lamb shoulder, or leg, cut into 1-1/2 inch cubes
• 4 metal skewers

In large bowl, stir together pomegranate syrup, oil, lemon juice, salt, pepper, and garlic. Add lamb and stir to coat. Cover and refrigerate at least 6 hours.

Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on sturdy metal skewers. Place skewers on a lightly greased grill 4 inch-6 inch above a sold bed of medium coals. Cook, turning often, and basting with marinade until meat is well browned, about 10-15 minutes. Serve over rice pilaf, couscous, or a bed of mixed greens.

Courtesy: Pomegranate Council

Per serving: calories 406, fat 24.0g, 54% calories from fat, cholesterol 132mg, protein 38.7g, carbohydrates 7.2g, fiber 0.1g, sugar 3.6g, sodium 269mg, diet points 10.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 0.0, Very lean meat protein: 6.0

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