Place lamb pieces in a large casserole dish.

In a food processor, combine walnuts, pomegranate molasses, garlic, and oil.

Grind into a puree.

Add parsley leaves and pulse until finely chopped.

Pour the marinade over the lamb.

Toss to coat evenly.

Cover the dish.

Refrigerate overnight (approximately 12 hours).

If using wooden or bamboo skewers, soak them in salty water for at least 2 hours before grilling.

Thread 3 or 4 pieces of meat onto each skewer, leaving about 1/4 inch space between pieces.

Leave about 2 inches of space at the end of each skewer.

Discard the remaining marinade.

Brush or wipe extra marinade from the skewers.

Allow the meat to come to room temperature for no more than 45 minutes.

Heat the grill to high heat.

Lightly oil the grill grates.

Grill the kebabs for 6 to 8 minutes, turning occasionally.

Cook until the outside is slightly charred and the inside is pink.

Transfer the cooked kebabs to a serving platter.

Season with salt and pepper.

Garnish with chopped parsley.

Serve immediately.