½ c. Pomegranate Balsamic
1/3 c. Medium to Robust Extra Virgin Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic
1 ½ tsp. salt
¼ tsp. pepper
2 cloves garlic
2 lbs. boneless lamb shoulder or leg, cut into 1 ½" cubes
In a large Ziploc bag, combine balsamic, olive oil, salt, pepper and garlic. Add lamb, squeeze out the air, seal and toss to coat. Refrigerate at least 6 hours or overnight.
Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers.
Grill lamb kebabs over medium heat, turning often and basting with reserved marinade until lamb is browned on the outside - about 10-15 minutes.