Lamb Kebabs with Pomegranate-Cumin Glaze
['1 teaspoon cumin seeds', '1/4 cup pomegranate molasses*', '1/2 cup extra-virgin olive oil', '3 garlic cloves, pressed', '1 teaspoon dried oregano', '1 teaspoon salt', '1/2 teaspoon ground black pepper', '1/2 teaspoon ground cinnamon', '1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes', '1 large red bell pepper, cut into twenty-four 3/4-inch squares', '24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained', '*Available at some supermarkets', 'at Middle Eastern markets', 'and online from adrianascaravan.com.']
Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
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