True Caucasian Shashlik

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 lbs leg of lamb, boned and trimmed of fat (reserve the fat)
• 1 onion, chopped
• 1 garlic cloves, minced or 1 garlic clove, crushed
• 1 1/2 cups pomegranate juice
• salt
• 1 slice bread, cut into 6 cubes
• 1/2 cup oil
• pepper

Recipe

• 1 cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
• 2 cut fat from lamb into slivers.
• 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 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 brush each skewer's contents with oil and sprinkle with pepper to taste.
• 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 slip meat directly off skewer onto plate, one plate for each person being served.