Ingredients

• 1 teaspoon cumin seeds
• 1/4 cup pomegranate molasses*
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes
• 1 large red bell pepper, cut into twenty-four 3/4-inch squares
• 24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
• *Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

Instructions

1. Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
2. Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
3. Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.