A traditional skewer of Georgian cuisine in which large chunks of lamb are marinated for a long time with onion and pomegranate molasses, then cooked over charcoal. With its simple yet deep flavor, it's an indispensable main course for special occasions and guest tables.
Mix the lamb with grated onion, pomegranate molasses, bay leaf, salt, black pepper, and olive oil, then cover and refrigerate for at least 2 hours, preferably overnight.
Thread the marinated meat pieces tightly onto skewers; you can optionally add tomatoes in between.
Cook the skewers on a hot barbecue, turning frequently, until browned on all sides. Caution: if the heat is too low the meat will dry out, and if it's too high the outside will burn before the inside cooks.
Serve the hot skewers together with onion rings.
Important: Marinate the meat for at least 2 hours, overnight if possible — a short marinade won't sufficiently tenderize the lamb. Caution: Turn the skewers often while grilling so the inside cooks through without the outside burning.
Adding a few slices of tomato and onion to the marinade both preserves the meat's moisture and forms a light sauce on its own on the skewer.
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