POM Lamb Kabobs

• 1 cup POM Wonderful 100% Pomegranate Juice to make ½ cup POM syrup
• ¼ cup salad oil
• 1 tablespoon lemon juice
• 1½ teaspoons salt
• ¼ teaspoon pepper
• 2 cloves garlic, minced or pressed
• 2 lbs. boneless lamb shoulder or leg, cut into 1½" cubes
• 1 cup POM Wonderful Pomegranate Arils for garnish
  

In a large bowl, stir together POM 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 on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4–6" above a solid bed of medium coals. Cook, turning often and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10–15 minutes). Serve this pomegranate recipe.

*To prepare POM syrup, combine 1 cup of POM Wonderful 100% Pomegranate Juice and ¾ cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to ½ cup, stirring frequently.