Turkish Grilled Lamb Shank Kebab with Charred Halloumi & Herbed Orzo

Ingredients

• 1 1/2 lbs lamb shoulder, cubed, cut into 1 1/2-inch pieces
• 3 tbsp pomegranate molasses, no sugar added
• 4 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp sumac
• 2 tbsp fresh oregano, chopped
• 2 tbsp lemon juice, fresh squeezed
• 1 tsp sea salt
• 1/2 tsp black pepper
• 12 oz halloumi cheese, cut into thick slices
• 1 1/2 cups orzo pasta, whole grain, dry
• 1 cup roasted red peppers, jarred, no sugar added, sliced
• 1/2 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 4 cups vegetable broth, low-sodium
• 1 medium red onion, cut into chunks for skewers
• 2 whole lemon wedges, for serving

Instructions

1. 1

   In a bowl, whisk together pomegranate molasses, 3 tbsp olive oil, minced garlic, cumin, sumac, oregano, lemon juice, salt, and pepper.

2. 2

   Add lamb cubes to marinade, toss well to coat. Let sit for 15 minutes at room temperature (or longer in refrigerator).