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Basturma (Georgian Pomegranate Marinated Grilled Lamb)



1 Servings
1 3/4 lb boneless leg of lamb
1 for the marinade
2 c fresh pomegranate juice (or
1 c pomegranate syrup)
1 sm onion,grated
2 cloves garlic,minced
1/4 c extra virgin olive oil
1 black pepper,Freshly Ground
1/4 c fresh cilantro,Chopped
1 plus
1/4 c for garnish
1 bay leaf,crushed
1 t coriander,Ground
1 black pepper,Freshly Ground
1 salt
1 lemon wedges for serving


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.













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