Lamb shashlik in pomegranate marinade
4 servings
30 minutes
Lamb kebabs in pomegranate marinade are a true embodiment of Caucasian hospitality and culinary mastery. Pomegranate syrup gives the meat a subtle fruity tang, while garlic and spices deepen its flavor, making each piece juicy and aromatic. Thanks to prolonged marination, the lamb becomes incredibly tender and flavorful. Grilled over coals, these kebabs acquire an appetizing crust and a light smoky aroma, making them perfect for friendly gatherings outdoors. Traditionally served with lavash, fresh herbs, and sauces that enhance the richness of flavor, this recipe is a true find for those who appreciate the rich traditions and complex flavors of Caucasian cuisine.
1
In a large bowl, mix pomegranate syrup, olive oil, lemon juice, salt, pepper, and minced garlic. Add meat cut into small pieces, mix, cover with plastic wrap, and refrigerate for 6 hours.
- Grenadine (pomegranate syrup): 1 glass
- Olive oil: 2.5 tablespoons
- Salt: 1 teaspoon
- Lemon juice: 2 teaspoons
- Ground black pepper: pinch
- Garlic: 2 cloves
- Lamb fillet: 600 g
2
Preheat the grill or barbecue.
3
Skewer the meat and grill, turning and basting with marinade, for about 10-15 minutes until cooked.
- Grenadine (pomegranate syrup): 1 glass
