Ramadan Iftar Lamb and Date Skewers

Name: Ramadan Iftar Lamb and Date Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes, cut into cubes, room temperature before threading; 16 whole (240 g) pitted Medjool dates, pitted, whole; 2 medium (200 g) red onion, cut into 1-inch (2.5 cm) pieces, cut into chunks, separated into layers; ¼ cup (60 ml) pomegranate molasses; 3 tbsp (45 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced, minced; 1½ tsp (3 g) ground cumin; ½ tsp (1 g) ground cinnamon; 1 tsp (2 g) smoked paprika; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) pomegranate molasses; 2 tbsp (42 g) honey; 2 tbsp (28 g) unsalted butter; ½ cup (90 g) pomegranate seeds (arils) (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped, chopped (optional); 2 tbsp (6 g) fresh mint leaves, chopped, chopped (optional)

From the MyKitchenBank Kitchen

Succulent grilled lamb threaded with plump dates and caramelized onions, glazed with a tangy-sweet pomegranate molasses sauce and finished with fresh herbs and pomegranate seeds. These skewers balance the warmth of Middle Eastern spices with bright acidity, making them a show-stopping centerpiece for iftar gatherings.

Prep: 25 min
Cook: 12 min
Wait: 1 hr
Total: 1 hr 37 min
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

For the skewers
1½ lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes, cut into cubes, room temperature before threading
16 whole (240 g) pitted Medjool dates, pitted, whole
2 medium (200 g) red onion, cut into 1-inch (2.5 cm) pieces, cut into chunks, separated into layers
For the marinade
¼ cup (60 ml) pomegranate molasses
3 tbsp (45 ml) extra-virgin olive oil
3 cloves (15 g) garlic cloves, minced, minced
1½ tsp (3 g) ground cumin
½ tsp (1 g) ground cinnamon
1 tsp (2 g) smoked paprika
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For the glaze
3 tbsp (45 ml) pomegranate molasses
2 tbsp (42 g) honey
2 tbsp (28 g) unsalted butter
For serving
½ cup (90 g) pomegranate seeds (arils) (optional)
¼ cup (15 g) fresh flat-leaf parsley, chopped, chopped (optional)
2 tbsp (6 g) fresh mint leaves, chopped, chopped (optional)

Equipment (5)

8 wooden or metal skewers (10–12 inches / 25–30 cm long)
Large bowl for marinating
Small saucepan
Grill or grill pan
Meat thermometer (optional but recommended)

Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes before grilling to prevent charring
Remove lamb from the refrigerator 20 minutes before grilling so it cooks evenly
Preheat your grill to medium-high heat (around 400°F / 200°C)
Have pomegranate seeds and fresh herbs ready as a garnish

1
Prepare the marinade
- In a large bowl, whisk together 0.25 cup (60 ml) pomegranate molasses, 3 tbsp (45 ml) olive oil, minced garlic, 1.5 tsp (3 g) cumin, 0.5 tsp (1 g) cinnamon, 1 tsp (2 g) paprika, 1 tsp (6 g) salt, and 0.5 tsp (1 g) black pepper until well combined.
- The mixture should be fragrant and glossy.
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Ready when: Marinade is smooth and well blended
Tip: Whisk thoroughly so the spices dissolve evenly and coat the lamb uniformly
2
Marinate the lamb
- Add the lamb cubes to the marinade and stir gently to coat all pieces.
- Cover the bowl and refrigerate for 1 hour, stirring halfway through to ensure even coating.
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Ready when: Lamb is evenly coated and has absorbed the spice mixture
Tip: Avoid marinating longer than 1 hour; pomegranate molasses can begin to toughen the lamb if left too long
3
Thread the skewers
- Remove the lamb from the marinade, reserving the liquid.
- Thread onto skewers in this pattern: start with a lamb cube, then a date, then an onion chunk, then another lamb cube, repeating until you have 2 lamb cubes, 2 dates, and 2 onion pieces per skewer.
- Leave 1 inch (2.5 cm) of space at each end for handling.
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Ready when: Skewers are evenly loaded and balanced
Tip: Alternate ingredients so they cook evenly and each bite has lamb, date, and onion
4
Prepare the glaze
- In a small saucepan over medium-low heat, combine 3 tbsp (45 ml) pomegranate molasses, 2 tbsp (42 g) honey, and 2 tbsp (28 g) butter.
- Stir until the butter melts and the mixture is smooth and glossy, about 2 minutes.
- Do not boil.
- Remove from heat and set aside.
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Ready when: Butter is fully melted and glaze is smooth
Tip: Keep the heat low to prevent the honey from caramelizing too quickly; a gentle warmth is enough to combine the ingredients
5
Grill the skewersOven 400°F / 205°C
- Place skewers on a preheated grill (or grill pan) over medium-high heat (around 400°F / 200°C).
- Grill for 4–5 minutes on the first side without moving them, allowing a caramelized crust to form.
- Rotate and grill for another 4–5 minutes on the second side.
- The lamb should reach an internal temperature of 160°F (71°C) for medium doneness.
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Ready when: Lamb is caramelized on all sides and reaches 160°F (71°C) internally
Tip: Don't move the skewers too much; undisturbed contact with the grill creates attractive grill marks and deeper flavor
6
Glaze the skewers
- During the last 1–2 minutes of cooking, brush both sides of the skewers with the pomegranate-honey glaze using a pastry brush.
- The glaze will caramelize slightly and become sticky.
- Rotate and glaze again to coat evenly.
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Ready when: Glaze has caramelized and appears glossy on the lamb and dates
Tip: Apply the glaze in the final moments of cooking so it adheres without burning; burnt glaze tastes bitter
7
Rest and serve
- Transfer the skewers to a serving platter and let them rest for 2 minutes.
- Scatter pomegranate seeds and chopped fresh parsley and mint over the top.
- Drizzle with any remaining glaze or reserved marinade if desired.
- Serve warm.
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Ready when: Skewers are plated and garnished
Tip: Fresh herbs and pomegranate seeds add brightness and crunch; add them just before serving so they don't wilt or become soggy

Good to know

Tips

For the best grill marks and caramelization, pat the lamb dry before threading and avoid moving the skewers unnecessarily while cooking.
If using wooden skewers, soak them at least 30 minutes beforehand so they don't catch fire on the grill. Metal skewers are faster and reusable but conduct heat, so be careful not to touch the metal parts.
Pomegranate molasses varies in acidity and sweetness by brand; start with less and adjust to your taste. A more acidic version may require a touch more honey in the glaze.
Serve these skewers with warm pita bread, hummus, and a simple yogurt sauce (plain yogurt mixed with minced garlic, lemon juice, and salt) for a complete iftar meal.

Make ahead

Prepare the marinade and marinate the lamb up to 1 hour ahead. Thread the skewers up to 2 hours before grilling and cover with plastic wrap in the refrigerator.

Storage & reheating

Best served fresh and warm. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on the grill or in a warm oven (300°F / 150°C) for 5–8 minutes. Do not freeze, as the texture of the lamb and dates will suffer.

Substitutions

boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes → beef sirloin or chicken breast. Beef will have a deeper flavor; chicken will cook slightly faster (watch the internal temperature). Adjust cooking time to 3–4 minutes per side for chicken.
pitted Medjool dates → dried apricots or fresh figs. Both offer a sweet counterpoint to the lamb. Apricots are less soft and will hold their shape better on the grill.
pomegranate molasses → balsamic vinegar mixed with a pinch of sugar (2 tbsp balsamic + 1 tsp sugar per 0.25 cup). This creates a tangy-sweet substitute, though the flavor profile will be less Middle Eastern. Taste and adjust sweetness as needed.
red onion, cut into 1-inch (2.5 cm) pieces → yellow onion or pearl onions. Yellow onion will be slightly sweeter; pearl onions are milder and prettier but take longer to cook through. Char them in a pan before threading if using whole pearl onions.