INGREDIENTS

INSTRUCTIONS

FOR THE MARINADE
Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
(Leave a little fat intact.)
Prepare the marinade. To juice a fresh pomegranate, cut it in half and
press it on a citrus reamer. Strain juice into a large non-reactive
bowl. Stir in the remaining marinade ingredients. Add the lamb and
marinate for at least 4 hours, preferably overnight.
Thread lamb onto skewers and season with salt and pepper. Build the
fire and let it die down to embers. Oil the grill. Rake a 1-inch
layer of glowing coals beneath it. Generously season the kebabs with
salt; grill, basting with any excess marinade, until the lamb is
cooked to taste, 4 to 6 minutes per side. Transfer the kebabs to a
platter, sprinkle with the remaining cilantro and serve with lemon
wedges.
NOTES : In the Republic of Georgia, basturma is a sort of shish kebab
(Elsewhere in the Near East, the term refers to spiced dried meat and
is etymologically related to our word pastrami.) Georgians love the
combination of fruit and meat with pomegranate juice as a common
seasoning. If you can't find fresh pomegranates, use pomegranate
syrup (sometimes called pomegranate molasses), which is sold in
Middle East and Armenian markets. This recipe comes from my friend,
Darra Goldstein, author of The Georgian Feast (Harper Collins).
Recipe by: Contributed By Garry Howard
Converted by MM_Buster v2.0l.

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