Ingredients
Method
1.Combine pomegranate molasses, the water, sugar, vinegar, oil, garlic and dried mint in a large bowl; season to taste.
2.Cut lamb into 3cm (1¼-inch) pieces, add to bowl; toss lamb to coat. Cover; refrigerate 1 hour or overnight.
3.Make zucchini and moghrabieh salad. Bring moghrabieh and the water to the boil in a medium saucepan over high heat. Reduce heat to low; cook, covered, 20 minutes or until tender. Drain. Meanwhile, combine zucchini with 1 tablespoon of the oil; cook on a heated grill plate or (grill or barbecue) over high heat for 2 minutes each side or until browned. Place moghrabieh and zucchini in a large bowl with nuts, fresh mint, onion, remaining oil and vinegar; toss gently to combine. Season to taste.
4.Thread lamb onto eight skewers; reserve marinade. Season lamb. Cook skewers on a heated oiled grill plate (or grill or barbecue) over medium heat 6 minutes for medium, brushing with marinade every 2 minutes, or until browned all over and cooked as desired.
5.Meanwhile, place remaining marinade in a small saucepan; bring to the boil. Simmer, uncovered, 5 minutes or until reduced slightly.
6.Spoon marinade over lamb; serve skewers with salad.
If using wooden skewers, soak in cold water for 1 hour first. Pomegranate molasses is available from some major supermarkets, delicatessens and specialty food stores. When in season, add a handful of pomegranate seeds to the salad.
Note
