Recipe: Curried Lamb Skewers With Pomegranate Glaze [edit]

Step 1

Slice boneless lamb meat into one inch wide strips, making sure meat is thick enough to skewer, but not too thick. Toss meat slices with curry, salt, garlic, ginger, and olive oil. Allow to marinate for at least 20-30 minutes. Once marinated, begin skewering meat, either by weaving meat over skewer or by sliding skewer through center of cut. **(Skewers do not need to be soaked in water prior to this step, since they will be cooked on an Evo Flattop Grill and not cooked over an open flame.) Keep skewers refrigerated until ready for grilling.

Step 2

The pomegranate glaze is produced by combining all ingredients and making sure sugar is dissolved. Heat the liquid on medium heat and allow to simmer and reduce until a slightly syrupy glaze is achieved. This is apparent when a spoon is dipped into the mixture and it remains on the back of the spoon as a light shimmering glaze.

Step 3

Grill the skewers quickly on high heat and be sure not to overcook. Skewers can be glazed with a squirt bottle or by simply brushing on after removed from grill.