Moroccan Grilled Lamb Skewers with Pomegranate Mint Sauce

4 servings


30 minutes

total time



1 pound ground lamb

2.5 tablespoons loosely packed chopped parsley

5 tablespoons loosely packed chopped cilantro

2 teaspoons chopped fresh mint

2 teaspoons sweet paprika

3/4 teaspoon ground cumin

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne, or more to taste

1/2 teaspoon salt, plus a pinch more

1/2 medium red onion, grated

olive oil as needed


6 tablespoons chopped mint leaves

1/4 cup pomegranate molasses

1 tablespoon lemon juice

1 tablespoon olive oil

2 medium garlic cloves, minced

1/2 teaspoon kosher salt


If using wooden skewers, soak them in a shallow dish of water while preparing the meat.

In the meantime, in a medium bowl, combine ground meat and remaining skewer ingredients except the onion and olive oil. Incoporate most of the grated onion, taking care to not make the mixture too wet; it should remain somewhat sticky, like the texture of sausage. If the meat is relatively lean, add some olive oil.

Take a palmful of meat and press it around the middle of a skewer, then roll it lightly on a cutting board or between your palms to form an even "sausage" around the skewer about 6 inches long. Repeat with remaining skewers and meat.

Whisk all marinade ingredients together in a separate bowl.

Preheat grill to 400 for 10 minutes. Clean and oil the grilling grate. Grill the skewers, turning two or three times until firm to the touch and cooked through. Baste with pomegranate mint marinade after each turn. Serve hot. Can reserve some marinade for dipping.


Serving Size

serves 4


335 kcal

Total Fat

23 g

Saturated Fat

9 g

Unsaturated Fat

0 g

Trans Fat



110 mg


385 mg

Total Carbohydrate


Dietary Fiber

2 g

Total Sugars

1 g


29 g

4 servings


30 minutes

total time
Start Cooking