-
1
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or possibly sinew.
-
2
(Leave a little fat intact.)
-
3
Prepare the marinade.
-
4
To juice a fresh pomegranate, cut it in half and press it on a citrus reamer.
-
5
Strain juice into a large non-reactive bowl.
-
6
Stir in the remaining marinade ingredients.
-
7
Add in the lamb and marinate for at least 4 hrs, preferably overnight.
-
8
Thread lamb onto skewers and season with salt and pepper.
-
9
Build the fire and let it die down to embers.
-
10
Oil the grill.
-
11
Rake a 1-inch layer of glowing coals beneath it.
-
12
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.
-
13
Transfer the kebabs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges.
-
14
NOTES : In the Republic of Georgia, basturma is a sort of shish kebab
-
15
(Elsewhere in the Near East, the term refers to spiced dry meat and is etymologically related to our word pastrami.)
-
16
Georgians love the combination of fruit and meat with pomegranate juice as a common seasoning.
-
17
If you cannot find fresh pomegranates, use pomegranate syrup (sometimes called pomegranate molasses), that is sold in Middle East and Armenian markets.
-
18
Darra Goldstein, author of The Georgian Feast (Harper Collins).
