Moroccan-Spiced Lamb Kebabs with Pomegranate Glaze & Charred Fennel Slaw

Ingredients

• 2 lbs grass-fed lamb shoulder, cubed, 1 1/2-inch cubes, patted dry
• 1/2 cup pomegranate juice, unsweetened
• 4 whole dried figs, chopped
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 1/2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tbsp fresh ginger, minced
• 4 whole garlic cloves, minced
• 4 tbsp extra virgin olive oil, divided
• 1 tbsp pomegranate molasses, optional but recommended
• 1 large fresh fennel bulb, thinly shaved, use mandoline
• 1/2 medium red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup roasted pistachios, roughly chopped, unsalted
• 3 tbsp lemon juice, fresh squeezed
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a small bowl, combine cumin, cinnamon, paprika, coriander, ginger, garlic, 2 tbsp olive oil, pomegranate molasses, salt, and pepper to create a marinade paste.

2. 2

   Coat lamb cubes thoroughly with marinade, ensuring all pieces are well-covered. Transfer to a bowl, cover, and refrigerate while preparing other components.