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GOODNESS
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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Recipe

Lamb Kebabs with Pomegranate-Cumin Glaze

serves
prep time: 10
cook time: 426

ingredients

  • 1 teaspoon cumin seeds
  • 1/4 cup pomegranate molasses*
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 pound trimmed boneless leg of lamb, cut into twenty-4.75 inch cubes
  •  ,
  • 1 large red bell pepper, cut into twenty-4.75 inch squares
  • 24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
  •  ,
  • *Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

directions

Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1 gallon resealable plastic bag. Add lamb, chill at least 1 hour and up to 4 hours.

Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer, place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.