Basturma (Georgian Pomegranate Grilled Lamb) Recipe

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   Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or possibly sinew.

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   (Leave a little fat intact.)

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   Prepare the marinade.

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   To juice a fresh pomegranate, cut it in half and press it on a citrus reamer.

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   Strain juice into a large non-reactive bowl.

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   Stir in the remaining marinade ingredients.

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   Add in the lamb and marinate for at least 4 hrs, preferably overnight.

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   Thread lamb onto skewers and season with salt and pepper.

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   Build the fire and let it die down to embers.

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    Oil the grill.

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    Rake a 1-inch layer of glowing coals beneath it.

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    Generously season the kebabs with salt; grill, basting with any excess marinade, till the lamb is cooked to taste, 4 to 6 min per side.

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    Transfer the kebabs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges.

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    NOTES : In the Republic of Georgia, basturma is a sort of shish kebab

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    (Elsewhere in the Near East, the term refers to spiced dry meat and is etymologically related to our word pastrami.)

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    Georgians love the combination of fruit and meat with pomegranate juice as a common seasoning.

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    If you cannot find fresh pomegranates, use pomegranate syrup (sometimes called pomegranate molasses), that is sold in Middle East and Armenian markets.

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    Darra Goldstein, author of The Georgian Feast (Harper Collins).

* Per serving · 4 servings · Values may vary.