Meatballs and kebabs
Traditional Georgian skewers of large lamb pieces marinated with onion and pomegranate molasses, then grilled over charcoal. Their simple but rich flavor makes them a favorite for special occasions and guests.
Combine the lamb with grated onion, pomegranate molasses, bay leaf, salt, black pepper, and olive oil. Cover and refrigerate for at least 2 hours, preferably overnight.
Thread the marinated lamb snugly onto skewers. Add tomatoes between the pieces if desired.
Grill the skewers over high heat, turning often, until browned on all sides and cooked through. Caution: Low heat can dry the lamb; high heat can burn the outside before the inside cooks.
Serve the hot skewers with onion rings.
Important: Marinate the lamb for at least 2 hours, preferably overnight; a shorter marinade will not tenderize it as much. Caution: Turn the skewers often so the inside cooks before the outside burns.
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