True Caucasian Shashlik

1. 1

   Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.

2. 2

   Cut fat from lamb into slivers.

3. 3

   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.

4. 4

   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.

5. 5

   Brush each skewer's contents with oil and sprinkle with pepper to taste.

6. 6

   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.

7. 7

   Slip meat directly off skewer onto plate, one plate for each person being served.

* Per serving · 4 servings · Values may vary.

No additional tips available.