Abkhazian lamb shashlik

Cut the lamb and fat into large pieces. Add salt.

Skewer the meat, alternating with pieces of fat. This will make the shashlik juicy and aromatic.

Slice the onion into rings, but do not thread it onto the skewer; leave it for decorating the finished kebab.

Place the skewers over the hot coals, turning them occasionally, and remember to spray the browned meat with pomegranate juice.

Remove the cooked meat from the skewers, place it on a dish, and sprinkle with onion rings.