Pomegranate Lamb Kabobs

1/2 cup Pomegranate Syrup
1/3 cup salad oil
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cloves garlic, minced or pressed
2 pounds boneless lamb shoulder or leg, cut into 1 1/2 inch cubes

In a large bowl, stir together Pomegranate Syrup, oil, lemon juice, salt, pepper, and garlic.  Add lamb and stir to coat.

Cover and refrigerate for at least 6 hours or until next day.

Lift meat from marinade and drain briefly (reserve marinade).

Thread meat equally on about 6 sturdy metal skewers. Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning often and basting with marinade until meat is well browned on outside but still pink in center; cut to test (10 to 15 minutes).

Makes about 6 servings.