True Caucasian Shashlik

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
  • Cut fat from lamb into slivers.
  • Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours.
  • After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer.
  • Brush each skewer's contents with oil and sprinkle with pepper to taste.
  • Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through.
  • Slip meat directly off skewer onto plate, one plate for each person being served.
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