Lamb kebab in pomegranate juice on the grill

Put the lamb cut into pieces in a suitable container, pour in pomegranate juice, add spices and onions. Mix and refrigerate. Marinate for 1.5-2 days, stirring occasionally. Add salt only after the first 24 hours of marinating.

- Chop the onion very finely so that by mixing it with the meat you can squeeze the juice out of it with your hands.
- I use Azerbaijani pomegranate juice in bottles.

Pickled pieces of shish kebab should be strung on skewers tightly. If there are pieces of shish kebab with a high fat content, then you can put these fatty pieces on a separate skewer. Believe me, after cooking, these fatty pieces will be the most delicious.

During the preparation of barbecue on coals, it is necessary to constantly monitor that the melted fat does not catch fire on hot coals. An open fire from dripping fat should be immediately extinguished with small portions of water (beer, wine or the remaining marinade). Otherwise, the kebab will get a bitter taste of burnt fat. It is also necessary to turn the skewers with shish kebab often enough so that the same fat does not start to melt very intensively from the meat and, in general, the pieces of meat are baked more evenly.

The degree of readiness of the barbecue can be checked by cutting the largest pieces of meat with a knife and examining the incision for baking.

Another small warning - you should not drink such a kebab with cold drinks, because mutton fat is quite "refractory" and can freeze in the digestive tract and in particularly severe cases lead to serious problems such as intestinal obstruction. If you want to drink after such a barbecue, it is better to drink hot tea, but not cold soda.

Bon appetit to everyone!