The ideal kebab mixes both sweet and savory in a warm, slightly crispy pita, so when chef Lee Tiernan broke out the pomegranate molasses for his barbecued goat version, we knew something great was going down. Watch as Lee shows us the finer points to roasting some goat—and a perfect hunk of cured back fat—creating a crazy good snack.
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Season 1 Episode 24 of How-To. Watch more
