Beef {or Lamb} Kebabs with Pomegranate Glaze

Thanks goes to my mother-in-law for providing today’s recipe. Without her, there may not have been a post this week. You see, I have been really uninspired in the kitchen lately. Although I have been trying a lot of new recipes, I had not come up with anything that I was excited about enough to share. Everything felt very ho-hum. I needed new ideas. I needed help. I needed to talk to another foodie.

So, I called my mother-in-law and she sent me this recipe – kebabs with a glaze using pomegranate molasses. The kebabs had received rave reviews at her last dinner party, so I decided to buy a bottle of pomegranate molasses and try it out. Sometimes, a new ingredient is just what you need to get out of a cooking rut.

The pomegranate molasses adds a little sweet-tart flavor to the dish without being overly sweet. The original recipe calls for using lamb. Although I love lamb, I was in the mood for beef kebabs. My mother-in-law has made this dish with both beef and lamb and has a slight preference for the beef. So, feel free to use either (or both). Buy quality meat and the pomegranate glaze will do the rest.