Grill the kebabs until cooked through.

For the sauce: Place the cherries in a skillet over medium heat, then add the boiling water. Cook for about 5 minutes, then add the pomegranate molasses and juice of half a lemon.

Bring to a boil, then add the cornstarch while stirring constantly until the sauce thickens. Add salt and pepper to taste.

Add the kebabs to the sauce and toss for about 3 minutes, then remove from heat.