Source: dLife

Grilled lamb kabobs with a hint of onion and oregano coated in a delicious glaze.

Servings

2 lb whole leg of lamb
6 tbsp hoisin sauce , divided (or pomegranate molasses)
0.5 cup fresh chopped onion , grated
0.5 tsp salt
0.25 tsp black pepper
1 medium onions , quartered and separated into pieces
1 medium lemons , sliced (optional)
1 pinch oregano leaves (optional)

1 Cut off excess fat from lamb. Chop lamb into 60 cubes. Add lamb, 3 tablespoons molasses, onion, salt, and pepper to a resealable plastic bag and chill 8 hours, flipping bag a few times. Take lamb out of bag and dispose of liquid.
2 Preheat broiler.
3 Thread 4 lamb cubes and 4 onion pieces alternately onto each of the 15 kabob sticks.
4 Arrange kabobs on a broiler pan and broil 3 minutes per side. Spoon 3 tablespoons of molasses over kabobs. Serve with lemon slices and garnish with oregano leaves, if desired.

Pomegranate molasses can be found in your supermarket's international food section or at a Middle Eastern market. It also makes an excellent glaze for roasted chicken and pork.