Courtesy of Danielle Langloism, Wikipedia CCLGrilled Kebabs with Pomegranate-Cumin Glaze
Blue Kitchen provides this recipe for grilled goat marinated in pomegranate molasses and cumin.
Makes 6 kebabs, serving 2 to 3 people
1 teaspoon cumin seeds [or 1 teaspoon ground cumin—see Kitchen Notes]
1/4 cup pomegranate molasses [see Kitchen Notes]
1/2 cup olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 pound trimmed goat meat, cut into 1-inch chunks
1 red bell pepper, cut into chunks
1 zucchini, sliced thin
6 bamboo skewers, soaked in water for at least 1/2 hour [or metal skewers]
Heat small skillet over medium heat. Add cumin seeds and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon and cumin in 1-gallon resealable plastic bag. Add goat; chill at least 1 hour and up to 4 hours, turning occasionally.
Remove goat from marinade. Thread goat piece, red pepper chunks and zucchini slices on skewers. Can be made up to 2 hours ahead. Cover and refrigerate.
Prepare grill [medium-high heat] or preheat broiler. Cook, turning often, about 5 minutes for medium-rare. I grilled over charcoal, covering the grill for part of the time to impart more smokiness, then finishing the kebabs uncovered. Serve immediately.
