Recipe by littleturtle
Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.
- 1 large onion, peeled and finely grated
- 1 tablespoon lemon juice, strained if fresh
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 lbs boneless lamb shoulder or 2 lbs leg of lamb, cut into 1 inch cubes
- 2 medium onions, cut into 1/4 inch chuncks
- 10 scallions, trimmed
- 1 lemon, quartered
Directions See How It's Made
- Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
- Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
- Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
- Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
- Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
- For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
- Slide the meat off onto individual plates and garnish with scallions and lemon.