Lamb Kabobs

Directions:

In large bowl, stir together pomegranate syrup, 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 onto 6 skewers.

Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Grill, turning often, and basting with marinade until meat is well browned on the outside, but pink in center, about 10 to 15 minutes.

Serve over rice pilaf, couscous, or a bed of mixed greens.