1 tablespoon lemon juice
pomegranate glaze, for basting
3 teaspoons garlic, minced
1 pinch paprika
2 teaspoons Sea salt
2 pounds boneless leg of lamb, trimmed, cut into 1 1/2-inch cubes
1 white onions, large squares
4 skewers, soaked in water
3 red bell peppers, large squares
1/4 tablespoon coriander, ground
1. In a bowl, combine garlic with salt, coriander, paprika, olive oil, and lemon juice. Add lamb and marinate for about 30 minutes.
2. Thread lamb on skewers, alternating with pepper and onion. Brush on pomegranate glaze.
3. Grill kabobs on all sides until done, about 10 minutes. Baste with glaze while grilling.