POM website. it was really good and i think it would go well with the POM vinaigrette as like a Lamb Salad.
- 1 cup POM Wonderful 100% Pomegranate Juice
- 1/4 cup salad oil ( i just used vegetable oil)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons 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 POM Juice, 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 about 6 sturdy metal skewers.Place skewers 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 pink in the center (cut test in 10-15 minutes).