How to Make It.
Light a grill or pre-heat the broiler. In a shallow bowl, combine the garlic, salt, coriander, cardamom and paprika. Add the lamb and oil and coat the meat with the spice mixture. Thread the lamb, red peppers and onions onto metal skewers, rotating the meat and veggies.
In a small pan, melt the sugar over moderate heat till it caramelizes, about 4 minutes. Include the vinegar and boil for 1 minute. Include the chicken stock, pomegranate molasses and chile and boil up until decreased to 3/4 cup, about 8 minutes. Stir in the dissolved arrowroot.
Grill the kebabs over really high heat or broil, turning frequently, for 2 minutes. Move the kebabs to a cooler part of the grill or even more from the broiler and brush them all over with the glaze.
Pomegranate molasses is readily available at Middle Eastern groceries or by mail-order from Kalustyan’s, 212-685-3451