Basturma (Georgian Pomegranate Grilled Lamb)

Course : Grilling
Serves: 1
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1 3/4 pounds boneless leg of lamb
---for the marinade---
2 cups fresh pomegranate juice
1 small onion -- grated
2 cloves garlic
1/4 cup extra virgin olive oil
1/4 cup fresh cilantro -- chopped
1 piece bay leaf -- crushed
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon salt
6 medium lemon wedges for serving

Preparation / Directions:

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 kabobs with salt; grill, basting with any excess marinade, until the lamb is cooked to taste, 4 to 6 minutes per side. Transfer the kabobs to a platter, sprinkle with the remaining cilantro and serve with lemon wedges.

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