Ingredients

Start to finish: 2 1/2 hours (30 minutes active)
Servings: 4

1 medium yellow onion, quartered
2 tablespoons vegetable oil
1/4 cup pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon finely chopped garlic
3/4 teaspoon cayenne
1 pound boneless lamb leg or shoulder, cut into 1-inch chunks

Directions

In a food processor, chop the onion until it forms a paste. Transfer to a medium bowl, then stir in the vegetable oil, pomegranate juice, salt, black pepper, garlic and cayenne.

Add the lamb pieces and stir to coat. Cover and refrigerate for 2 hours.

Meanwhile, if using bamboo skewers soak eight of them in water for at least 30 minutes.

Prepare a charcoal grill to medium-high or heat a gas grill.

Thread the meat onto skewers, taking care not to crowd the meat. The pieces should barely touch.

Place the skewers on the grill and cook for 2 minutes. Turn and cook for 7 to 8 minutes more, turning periodically to ensure good color and even cooking. — Recipe from Jeffrey Alford and Naomi Duguid's "Beyond the Great Wall: Recipes and Travels in the Other China," Artisan, 2008