Marinade ingredients (pomogranate, lemon juice, olive oil, garlic, seasonings) and pour into freezer bag.


Place lamb cubes in marinade, seal and refrigerate until ready to grill next day (24-36 hours). 


Insure lamb soaks in marinade.


Prepare vegetables. 


Wash and dry veggies. 


Cut peppers and onions into 1 inch chunks. 


Set aside.


Prepare skewers by whiping with coat of olive oil to prevent sticking.


Skewer lamb and slices of all vegetables.


Grill up to 7 minutes on each side or until desired.