Ingredients
A popular dish throughout Russia, Mongolia and most of central Europe. The meat is usually marinated overnight in a high-acidity marinade like vinerage, dry wine or sour fruit. This recipe uses the sweet and tartness of pomegranate juice.
1 1/2 lb. Lamb, cut from leg
1 sm. Onion, finely-minced
2 lg. Garlic, cloves, fine-minced
1 lg. Shallot, minced
1 Tbs. Parsley, freshly-chopped
1 1/4 c. Pomegranate juice, unsweetened (available at Health Food stores)
2 Tbs. Corn oil
4 ds. Cayenne pepper
Directions
Trim away all fat from meat. Cut into 2 chunks. Place in small bowl together with onion garlic shallot parsley cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat using four substantial skewers. Brush with oil. Grill on very high heat turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks 4 tomatoes cut into quarters and 4 small white onions peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.
