• 1 cup Sadaf pomegranate Juice
• 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

Direction: In large bowl, stir together pomegranate 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 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.

ENJOY IT